Intro: Enchiladas (gluten Free and Vegan)
With all of the dietary restrictions within my group of family and friends I was struggling to have a dish that everyone could enjoy. I don't eat meat, one friend has celiac disease and the other is lactose intolerant, we are quite the bunch to try to cook for. Now I know these enchiladas aren't winning any beauty contests, but they taste amazing!
For this recipe you will need the following:
- corn tortillas
- one can of refried beans
- an avocado (optional)
- green onion (optional)
- 2 cups of water
- cooking spray
- 3 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp chilli powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 can tomato paste
Step 1: Making the Sauce
The sauce is very simple. Start with your 2 cups of cold water and mix in the corn starch. Once the corn starch has dissolved add in the cayenne, smoked paprika, salt, garlic powder chilli powder and tomato paste. Cook on medium heat until it bubbles and your sauce thickens.
Step 2: Rolling the Enchiladas
Believe it or not, this next step is even easier than making the sauce. For this step all you do is place about 1/4 of refried beans onto a tortilla and spread it lengthwise then roll. At this point you could add cheese inside as well if you wanted. I normally use any excuse to add cheese for flavour as well as texture. Even without cheese I find this recipe very rich and delicious.
Step 3: Putting It All Together
You'll want to spray whatever baking dish you use with your cooking spray, this makes sure your sauce will not stick. Pour a little less than half of your sauce in the bottom of the pam and spread it evenly. Place all of your roll enchiladas in the pan with the seam side down. The weight of everything inside will ensure they don't unroll. Now pour the rest of your sauce on top, and once again spread it evenly. Once again, cheese could be added at this point. I imagine a nice layer of melted monterey jack or cheddar would be amazing Cook for 25 min at 350 degrees.
Step 4: Serving
Your enchiladas will come out piping hot and need to rest for a second. This advice is good in theory, but I never practice it. I usually just end up burning my mouth. I cut up some green inion to sprinkle on top, mostly for aesthetics but a little for flavour. I love serving this dish with avocado, the sauce is pretty spicy so it helps to cool things down a touch. That's it! Enjoy :)