I used the recipe from here, with a few adaptations. I added corn and sliced olives to the beef and bean mixture. I assembled 2/3 of it as suggested in a baking dish, to give away to a friend. I divided the remaining filling between the last two tortillas, rolled them up on a plate, topped them with the remaining sour cream sauce and heated them in the microwave for our dinner. They turned out great, and were even better with avocado slices and salsa for garnish.

It’s really just another way of doing our Tortilla Stack. Another time I might add rice to the mixture as well.