Recipe by CHEF GRPA
This is a very simple very basic recipe. It is however a little on the active side, but the end result is perfect- and a great potluck item for a gluten free person to bring along.
- 1⁄4 cup pure olive oil
- 4 garlic cloves, chopped
- 1⁄4 cup gluten free baking mix (flour that is use for pancakes, waffles and biscuits)
- 3 tabespoon Mexican chili powder
- 1⁄2 teaspoon ground cumin
- 1 quart vegetable culinary stock
- 1 (15 ounce) can tomato sauce
- 1⁄2 teaspoon salt
- 2 (15 1/2 ounce) cans black beans, rinsed and drained, divided
- 1 (16 ounce) containercaribbean black bean soup
- shredded mexican cheese, divided
- 2 (10 ounce) packets white corn tortillas
- 1 bunch green onion, trimmed, sliced thinly
Directions See How It's Made
- You'll may Need: Stockpot, two 9 x 13 casserole dishes, potato masher.
- Preheat oven to 350*F.
- Make sauce: Add oil to stockpot on MEDIUM; add garlic. Cook, stirring, 1-2 minute Add flour, chili powder, and cumin; stir to combine. Cook, stirring, 1-2 minute Add stock, tomato sauce, and salt. Bring to a boil on MEDIUM-HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly thickened. Set aside.
- Make filling: Mash 1 can beans in mixing bowl. Add second can of beans, soup, and 16 oz cheese. Mix to combine. Set aside.
- Prepare tortillas: Heat skillet on MEDIUM-HIGH. Place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. Transfer to clean plate. Repeat with remaining tortillas, stacking them to retain heat.
- Spread about 1/4 cup of sauce on bottom of each casserole dish. Spread 1/4 cup filling down each tortilla center. Roll one long edge towards middle to enclose filling; keep rolling into cigar shape. Set aside.
- Arrange enchiladas in 2 rows of 6 in each casserole dish.
- Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each dish; top with green onion.
- Bake uncovered 25-30 min, until sauce is bubbling. Rest 5-10 min before serving.
- Note: Onion Substitute: 1/4 cup instant minced onion or flaked onion for 1 cup (1 medium) chopped onion. "or" Substitute: 1 teaspoon onion powder for 1 cup (1 medium) chopped onion.