In a 2 1/2-3 quart nonmetal casserole, combine onion and garlic; sprinkle with chile powder, cumin and oil. Cook, covered, in a microwave oven on High (100%), stirring 2-3 times, until onion is soft, 4-6 minutes. Stir beef into onion mixture. Cook, covered on High (100%), stirring once or twice, until beef is no longer pink on surface, 3-5 minutes.

Mix in tomato sauce, chiles and olives. Cook, uncovered, on High (100%), stirring once or twice, until mixture is bubbly, 6-8 minutes. Cover casserole and keep warm. Remove tortillas from package and wrap each stack in heavy-duty plastic wrap. Heat, one stack at a time, in microwave oven on High (100%) power until tortillas are warmed through, 1-2 minutes. Spoon about 1/4 cup meat mixture into each warm tortilla, then roll up burrito-style.

Per snack: 208 calories, 8, 1 g protein, 6.4 g fat, 29 g carbohydrate, 436 mg sodium, 17 mg cholesterol.

Stinson Beach, Ca