Bean Enchiladas

We’ve been trying to eat more “meatless” entrees lately and this one was really pretty good. Super easy, too.

Bean Enchiladas
12-6 inch corn tortillas (I wrapped them in a wet paper towel and microwaved them for 30 seconds so they rolled easier)
2 c. refried beans
1 c. cottage cheese (stay with me, I promise it’s good)
2-3 T. salsa
1 c. shredded cheddar cheese
1 (15oz) can red enchilada sauce

Mix together beans, cottage cheese, salsa, and cheese. Dip corn tortillas in enchilada sauce so both sides are covered. Place about 1/2 c. of bean mixture on each tortilla. Roll them carefully and line them up in a 9x13 in pan. Pour remaining sauce over top and sprinkle with extra cheese. Cover with foil and bake at 350 degrees for about 45 min or until heated through.

Girl vs. Food

 

All day my daughter has been trying to sneak a cupcake.  She gets as far as stealing the whole container off the counter, but hasn’t figured out how to hide it after that.  I told her if she finished ALL of her lunch (peanut butter triangles and a banana) she could have one.  It was so on.  Just like always, she pulled apart her triangles and licked all the pb and jam off, stuck them back together and finished them in record time.  The banana disappeared incredibly fast as well.  When it was time to pay-up, I sliced a cupcake in half and gave her just the top (she usually just licks the frosting off).  She loved it and told me it was “delicious!”  Let this be a lessen to all you non-believers that not all gluten-free food is disgusting. =)

 

*Cupcakes made from Gluten-Free Pantry’s “Decadent Chocolate Cake” mix and they really are AMAZING!