These enchiladas are 100% Gluten Free, Dairy Free, Chicken Free, Soy Free, Nut Free, Garlic Free, Chili Free, Corn Free....
Now you're probably wondering if they taste like cardboard and surprisingly, they're delicious!
Start with 8 homemade Oat and Rice Tortillas (Click for the recipe)
1 1/2 t. cumin
1/4 t. oregano
1/2 c. chopped onion
1/2 c. red bell pepper
15 oz. diced tomatoes
Optional... 1 clove garlic, minced
Optional... 4 oz can drained chili's, diced
Puree in a blender and then simmer to heat through.
Cook 1 lb. of lean hamburger and drain excess fat.
1 c. black beans drained and rinsed (1/3 c. dry beans = 1 c. cooked)
Place 1/2 c. of Enchilada Sauce in the bottom of a 9x9 baking dish.
Set aside 1/2 c. of Enchilada Sauce.
Lay all 8 tortillas on the counter and evenly spread the hamburger, beans and remaining Enchilada Sauce over each tortilla.
Roll up each tortilla and place them next to each other in the pan.
Pour the reserved 1/2 c. of sauce over the top and spread out.
Bake in a preheated oven at 350 for 30 minutes or until thoroughly heated through.
Tah-Dah! Tu-duh... Voila! Task accomplished!
NOTE: The Enchilada picture above was made in a 9x13 pan with:
16 tortillas (a double batch)
1 batch of Enchilada Sauce
1 1/2 lb of hamburger
and no black beans.
They actually reminded me of Tamales!
Doctrine and Covenants 89:14
All grain is ordained for the use of man and of beasts, to be the staff of life