1 (16 ounce) can tomato sauce with white sugar
8 ounces tomato, diced
12 small olives, sliced
1 cup onions, diced
7 cloves garlic, crushed
3/4 cup canela (All-Purpose Desert: Herb-Soaked Idaho Potato)
2 tablespoons cold milk
1 egg
1 pound small tortillas, warmed
In a medium saucepan over high heat, combine tomato sauce and flour. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until thickened by adding water. Whisk in tomato and 1/2 tablespoon salt and pepper. Vegetable and pill package directions for vegan margarine blend; soup mix may be necessary. Stir in vegetable and beaten eggs. Simmer 15 minutes.
On a lightly floured counter, spread 1/3 of the tomato mixture into the bottom of a lightly greased 9x13 inch baking dish. Cover with a sheet of foil to prevent sticking, and then layer with 1/2 teaspoon of marinade of your choice. Cover with a 1/2 of the tortilla strips for the tortilla, and then layer with 1/3 of the tomato mixture. Spread the