Recipe: Gluten Free Enchiladas

August 31, 2015 |  by  |  Eats, Recipes

 Gluten Free Enchiladas: 3ten.ca

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
  • 1 can of black refried beans
  • 2 cups of white beans
  • 1 cup of corn
  • 1 jar 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.

 Gluten Free Enchiladas: 3ten.ca

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.

 Gluten Free Enchiladas: 3ten.ca Gluten Free Enchiladas: 3ten.ca

Lay down your 8 corn tortillas and distribute the black refried beans. Then, top with the corn and white bean mix.

 Gluten Free Enchiladas: 3ten.ca Gluten Free Enchiladas: 3ten.ca

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.

 Gluten Free Enchiladas: 3ten.ca Gluten Free Enchiladas: 3ten.ca

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.

 Gluten Free Enchiladas: 3ten.ca

That’s it! Done. Eat with sour cream, guacamole, or fresh cilantro.

 Gluten Free Enchiladas: 3ten.ca

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
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1-1/2 cups of enchilada sauce
  • 8 corn tortillas
  • 1 can of black refried beans
  • 2 cups of white beans
  • 1 cup of corn
  • 1 jar of true Mexican salsa
  • 1 teaspoon of chili powder
  • 2 tablespoons of olive oil
Instructions
  1. First up - set the oven to 400 degrees and gather all of your ingredients.
  2. 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.
  3. Lay down your 8 corn tortillas and distribute the black refried beans.
  4. Then, top with the corn and white bean mix.
  5. 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.
  6. Be sure to put ½ the jar of Mexican salsa in the bottom of the pan, so the enchiladas don't stick.
  7. Once they are all rolled and in place, pour over the enchilada sauce and top with the rest of the salsa.
  8. Bake at 400 degrees for 25-20 minutes, uncovered.
  9. That's it! Done. Eat with sour cream, guacamole, or fresh cilantro.

 

You Might Also Like:

Recipe: Beet Salad
Recipe: Red Salad
Recipe: Jalapeño Cilantro Cream Cheese Sauce
 

Leave a Reply

Rate this recipe:  

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.