1. Combine cheeses in small bowl; mix well. Stir together beans, 1 cup salsa, 1-1/2 cups cheese mixture, green onions and cumin in medium bowl. Spread 1 cup salsa onto bottom of 13x9-inch baking dish.

2. Spoon bean mixture down the center of each tortilla. Place tortillas in baking dish, seam-side down. Top with remaining salsa and cheese. Bake in preheated 350F oven 30 minutes or until heated all the way through. Serve with black olives, green onions and sour cream.

NOTE: I like to use a quality chili (without beans) to top my enchiladas before adding the salsa and cheese on top. Also , if you like more beans in the mixture, you can use 2 cans instead of 1. I prefer more cheese in mine.