Tuesday, March 2, 2010

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.

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