Enchiladas

Kristen came over for GNI (girls night in) on Saturday. We made gluten free vegan enchiladas for dinner, and then watched "The Girl With The Dragon Tattoo." Both aforementioned were amazing!

Ingredients for Sauce:

• 2 tbsp. safflower oil, (or olive oil)
• 2 tbsp. gluten free flour
• 2 tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne
• 2 cups filtered water
• 1 x 7 oz. glass jar tomato paste
• 1 tsp. garlic powder

Ingredients for Enchiladas:

• 1 pack gluten free brown rice tortillas, (Trader Joe's has their own brand version, too)
• 2 cups dry short grain brown rice
• 1 cup cooked black beans
• 2 cups baby spinach, washed
• 4 cups filtered water
• Chives to taste, chopped

Makes 6 Enchiladas, that can be shared with more than 6 people :)

Directions for Sauce:

• Heat oil, flour, and chili powder in a large pot. Allow to cook for 2 minutes on medium heat.
• Add remaining sauce ingredients, and bring to a slow simmer. 
• Stir well to combine and dissolve the tomato paste in water.
• Allow to cook for 25 minutes on medium-low heat, stirring occasionally, as sauce thickens.

Directions for Enchiladas:

• Meanwhile, combine rice and water in a pot with a tight fitting lid.
• Bring to a boil and stir once. Reduce heat to simmer and cover with lid. Cook for 50 minutes.
• Add spinach for last 10 minutes of cooking.

• Preheat oven to 350 degrees.
• Make sure tortillas are at room temperature, or even warm. (If they are cold, they will break.. eek!)
• Roll even amounts of the spinach/rice/bean combo in each tortilla, flap side down in a 9x13 inch baking dish.
• Pour all sauce on top.
• Bake for 30 minutes, top with chives, allow to cool for 10 minutes, and then yummmmmm!!!!