Veggie Tex-Mex Enchiladas

8 Corn tortillas, soft
4 tbsp Olive oil, divided
1 1/2 cup Onions, chopped; divided
2 Garlic cloves, chopped; -divided
2 cup Tomatoes, chopped
1 cup Tomato sauce Tabasco sauce
1 1/4 tsp Chili powder, divided
1 tbsp Maple syrup 1/4 tsp Cumin
1 can Pinto beans, mashed (16 oz)
1 can Black olives (small can)

The recipe yield is: 4 Servings