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.” Those mentioned above were amazing!

Ingredients for Sauce:

• 2 tbsp. safflower oil (or olive oil)
• 2 tbsp. gluten-free flour
• 1/2 tsp. cumin
• 2 tbsp. chilli powder
• 1/4 tsp. cayenne
• 2 cups of 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 chilli 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 the 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 the 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 9×13 inch baking dish.
• Pour all sauce on top.
• Bake for 30 minutes, top with chives, allow to cool for 10 minutes, and then yummmmmm!!!!