These vegetarian enchilada also happen to be gluten-free because they are made with an almond flour tortilla. Filled with roasted vegetables and lard-free refried beans, makes the best ever family dinner recipe.
1canrefried beansI used Siete's vegetarian pinto beans
1/4cupwater
3Tbspred enchilada sauce
For assembling
⅓tspavocado oilto grease the baking dish
8Almond flour tortillasI used Siete's almond flour tortillas
2cupred enchilada sauceI used my homemade gf enchilada sauce
2cupshredded Mexican blend cheese
cilantrofor garnish
Instructions
Step 1: Cooking the fillings
Cut the veggies first -> zucchini, carrots, radish and squash into sticks, broccoli crown into small florets and red onions into julienne cut.
Heat a skillet for 30 seconds and add the oil.
Put the veggies in the skillet along with the spices: Taco seasoning, salt and black pepper.
Cook the veggies in the skillet, stirring often for 15 minutes and then transfer to a bowl.
Use the same skillet which will have leftover oil and water.
Add the cumin seeds to the skillet.
Add the pinto beans, water, taco seasoning enchilada sauce and salt.
When the beans have turned into paste, turn off the heat.
Step 2: Assembling the enchiladas
Preheat oven to 400°F (204°C)
Place a non-stick pan on the stove at medium heat for 1 minute.
Remove one tortilla from the package and place it on the skillet. Heat both sides of the tortillas for 30 seconds.
Put about 2 Tbsp of the refried beans in the middle of the tortilla. It should go from the top of tortilla to the bottom.
Top with about 2 tbsp the roasted veggies on top of the refried beans. They should lay directly over the beans.
Close the left flap of the tortilla, followed by the right.
Lightly oil a casserole dish and place the filled enchilada on one side of the baking dish.
Make the remaining enchiladas and place them in the baking dish.
Drizzle with the enchilada sauce, making sure you cover all the enchiladas.
Top with the cheese and heat in the oven for 5 minutes.
Remove from the oven and let it cool for just 2 minutes.
Serve it piping hot with a side of Mexican rice and an avocado salad.
Notes
NUTRITION INFO IS APPROXIMATE. TIPS- Always use organic products whenever you can find it.- Almond tortillas will be found in the freezer section of your grocery store. Freeze them if you are not going to use it within one week of buying it.- How many enchiladas? This recipe yields about 8 vegetarian enchiladas if you use the small almond tortillas.- This gluten free enchiladas cannot be frozen because the almond tortillas don't freeze well after being cooked.- Most of the store bought enchilada sauce has corn or flour to thicken it. Look at the ingredients before you buy it. You can also use green enchilada sauce.