1 lb. extra lean ground beef

1/4 cup chopped onion

1 (16 oz.) can fat-free refried beans

1/4 cup hot taco sauce

1/2 tsp. salt

1/8 tsp. garlic powder

8 (6-inch) corn tortillas

1 (10 oz.) can enchilada sauce

1/3 cup sliced pitted black olives

3/4 cup shredded low-fat cheddar cheese

3/4 cup shredded light Monterey Jack cheese

 

Place ground beef in microwave casserole.  Cook at High (100%) power for 2-3 minutes, covered.  Stir to break apart and mix in onion.  Cook 2-3 minutes longer or until meat is no longer pink.  Drain well and mix with refried beans, taco sauce, salt and garlic powder.  Pour enchilada sauce in 8 x 12 inch casserole and set aside.  Place tortillas between dampened paper towels and microwave on High (100%) power for 30-40 seconds until pliable.  Place 1/3 cup meat/bean mixture down center of each tortilla and roll up.  Roll filled tortillas in sauce to moisten.  Place seam side down in casserole.  Cover and microwave on Medium-high (70%) power for 10-15 minutes until very hot.  Uncover and sprinkle with cheese and olives.  Microwave uncovered an additional 1-3 minutes until cheese is melted.