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GLUTEN FREE BLACK BEAN VEGETABLE ENCHILADAS

Years ago, there used to be a cafe/restaurant in town that served the most heavenly gluten free Mexican Pie.  We didn’t get to that part of town very often, but when we did this would be our lunch.  Basically, it was an Enchilada – but the corn tortillas were stacked on top of one another, with the most delicious filling.  It was cut like a piece of pie, heated and served with Enchilada sauce on top.  I could never figure out how they made it “stick” all together.  In remembrance of their Mexican pie – this is my version but as an Enchilada.

We were very happy with the results.

By the way, this recipe left extra filling and Enchilada sauce.  It would be great with scrambled eggs or in a frittata for breakfast or lunch.  It is even good cold!

Bake a 1 lb yam at 350 degrees heat – scrub, poke with a fork a few times, wrap in tin foil.  Bake 45-50 min. or a bit longer, you want it mostly cooked but still firm.

ENCHILADA SAUCE:

2 Tblsp. Extra Virgin Olive Oil

Roux:   To 2 Tblsp. Sweet Rice Flour add: 1 tsp. chili powder, 1  1/2 tsp. cumin, 1/4 tsp. smoked paprika, 3 tsp. garlic powder – mix well

156 ml. can tomato paste

2 cups unsalted vegetable stock

salt and pepper to taste

Heat up a medium sized pan on medium heat with the EVOO.  Heat the pan a good 5 minutes.  Then sprinkle in the flour/spice mix, whisking well – for about 2 minutes.  Slowly pour in the vegetable stock – whisking non stop to remove any lumps.  Add in the tomato paste, whisking well.  Season with salt and pepper.  Bring to a simmer on low heat and cook about 5-7 minutes.  Remove from the heat and set aside.

FILLING:

cook 1/2 a cup of basmati rice and once done add to a large bowl

2 Tblsp. Extra Virgin Olive Oil

chopped caramelized yam

14 oz. can black beans drained and rinsed well

3/4 cup frozen corn

1/2 cup chopped cilantro

4 oz. can mild green chilies

1 tsp. cumin

1/2 cup salsa

3 green onions chopped

3 cups grated aged cheddar cheese, divided

Smoked paprika, salt and pepper

12 gluten free corn tortillas

Once your yam has baked unwrap the foil to allow to cool until it can be handled to peel.  Then chop it up into 1/2 inch size pieces.  Heat a pan on medium heat with the EVOO.  Add the yams to the pan and season with a light sprinkling of smoked paprika.  Season with salt, and cook about 15 minutes until lightly caramelized.

Add the yams to the rice.  Then add in the drained/rinsed black beans, frozen corn, cilantro, mild green chilies, cumin, salsa, green onions and 2 cups of the grated cheese.  Season with salt to taste and mix well.  (please ignore the thumb interference in this picture)

Heat up the corn tortillas.   This is best done in 2 batches.  I use very damp, wrung out paper towel.  Stack the corn tortilla between the moist paper towel – then heat on high 1 minute in the microwave oven.

Lightly oil a large casserole dish.  Preheat the oven to 350 degrees.  Fill each corn tortilla with enough stuffing, but leave room to roll.  Place seam side down into the casserole dish.  Cover with Enchilada Sauce and then sprinkle the remaining 1 cup of cheddar cheese on top.

Heat uncovered for about 20-30 minutes or until hot and bubbly.

This is the leftover amount of filling and Enchilada sauce…ahem….there would have been more, but yours truly kept diving in to “taste test”.  Not!  Just being a piggy :)

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