Preheat the oven to 400 degrees . In a large bowl, toss the tortilla strips with the EVOO; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets and bake, switching and rotating the pans halfway through the baking time, until crisp, 8 to 10 minutes; let cool.
Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.
Divide the lettuce among 4 plates and top with the bean mixture, cheese, tortilla strips, sour cream, olives and remaining 1/2 cup salsa.