|Canned garbanzo beans/Red kidney beans||8 Ounce (1 Can)|
|Onion||1⁄2 Small, sliced and separated into rings|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Taco seasoning mix||2⁄3 Ounce (Half Of A 1.25-Ounce Envelope, 3 Tablespoons)|
|Torn iceberg lettuce||4 Cup (64 tbs)|
|Monterey jack cheese||8 Ounce, cut into strips|
|Sweet red pepper||1 Small, cut into strips|
|8 inch flour tortillas||12|
In mixing bowl combine beans, onion rings, and olives.
To make dressing, in screw-top jar combine salad oil, taco seasoning mix, vinegar, and sugar.
Cover and shake well.
Pour over bean mixture.
Cover and chill.