Recipe: Gluten Free Enchiladas
Gluten free enchiladas – so good. Oh, and they’re meatless, so perfect on this marvellous Monday. I have an enchilada sauce, which I suggest you use in this recipe; if you don’t have time to make it, then purchase a high quality product so your tastebuds don’t suffer. We are still on vacation and the wedding on Saturday was so fun – yet I didn’t want to miss passing on this fantastic recipe. You cook and we will hit up the Milwaukee Zoo today. Sound like a plan? Sounds good to me. Now get cooking!
Ingredients
- 1-1/2 cups of enchilada sauce
- 8 corn tortillas
- 19 oz can of black refried beans
- 2 cups of white beans
- 15 oz can of corn
- 450ml of true Mexican salsa
- 1 teaspoon of chili powder
- 2 tablespoons of olive oil
First up – set the oven to 400 degrees and gather all of your ingredients.
Time to cook the beans and corn. In a hot pan add the oil. Fry the beans and corn with the chili powder until the corn starts to get nice and toasty.
Lay down your 8 corn tortillas and distribute the black refried beans. Then, top with the corn and white bean mix.
Time to roll them. The corn tortillas aren’t as flexible as the flour ones, because they have not gluten. Not to worry, they work and taste great.
Be sure to put 1/2 the jar of Mexican salsa in the bottom of the pan, so the enchiladas don’t stick.
Once they are all rolled and in place, pour over the enchilada sauce and top with the rest of the salsa. Bake at 400 degrees for 25-20 minutes, uncovered.
That’s it! Done. Eat with sour cream, guacamole, or fresh cilantro.
Time to eat – thanks for stopping by and I hope you have a great week. Back to school soon, if not already. Where does the time go?
Recipe
Gluten Free Enchiladas
Ingredients
- 1-1/2 cups of enchilada sauce
- 8 corn tortillas
- 19 oz can of black refried beans
- 15 oz can of corn
- 450 ml of true Mexican salsa
- 1 teaspoon of chili powder
- 2 tablespoons of olive oil
Instructions
- First up - set the oven to 400 degrees and gather all of your ingredients.
- Time to cook the beans and corn. In a hot pan add the oil. Fry the beans and corn with the chili powder until the corn starts to get nice and toasty.
- Lay down your 8 corn tortillas and distribute the black refried beans.
- Then, top with the corn and white bean mix.
- Time to roll them. The corn tortillas aren't as flexible as the flour ones, because they have not gluten. Not to worry, they work and taste great.
- Be sure to put 1/2 the jar of Mexican salsa in the bottom of the pan, so the enchiladas don't stick.
- Once they are all rolled and in place, pour over the enchilada sauce and top with the rest of the salsa.
- Bake at 400 degrees for 25-20 minutes, uncovered.
- That's it! Done. Eat with sour cream, guacamole, or fresh cilantro.
