Easy Bean & Cheese Enchiladas

I have found a new favorite recipe...actually it is an old one from Cooking Light magazine in 1999.  This is quick, easy, & also a great vegetarian meal for those nights when you have no time to cook.   I changed the recipe a little to make it easier for me...here is my version.

1 cup chopped onion (or less if desired)
1 16oz. can fat free refried beans
1 small can of mild green chiles
1 1/2 cups of shredded Mexican cheese (made with 2% milk)
Flour or corn tortillas
1 19oz can of red enchilada sauce
Low-fat sour cream
Chopped black olives

Preheat oven to 400 degrees.  Combine the onion, refried beans, & green chiles in a bowl...microwave on high for 3 minutes.   Stir in one cup of the cheese until melted.  Place bean mixture on tortillas & roll up.  Place in 11 x 9 baking dish & pour the enchilada sauce on top.  Sprinkle with the remaining cheese & bake in oven for 8 minutes.  Remove from oven & top with sour cream & black olives if desired.

Sauted Broccoli

My family loves broccoli & this recipe is easy, flavorful, & healthy!

1-2 heads of broccoli (depends on the servings you need)
olive oil
1-2 Tlbs. minced garlic
1 cup chicken broth

Cut the broccoli flowerettes off the head (or you can buy broccoli in your produce department already cut).  Heat olive oil in a large skillet or pan on med-high heat.  Add garlic & saute until brown.  Add broccoli & saute for 2 mins.  Add broth to pan, reduce heat & simmer until tender.