Gluten-Free, Layered, Vegetable Enchiladas

Gluten-free, Vegetable Enchiladas

I found the recipe for these gluten-free, layered, vegetable enchiladas on Whole Foods’ Facebook page. The recipe made me salivate, so I had to try it.

Original Recipe

  • 2 cups frozen corn, thawed
  • 1 cup frozen bell pepper strips, thawed
  • 3 tablestoons lime juice (keep some wedges for garnish)
  • 1.5 tablespoons salt-free chili powder, divided
  • 1 (15-oz.) can no salt added pinto or black beans, rinsed and drained
  • 4 tablespoons chopped cilantro, divided
  • 1 (15 oz.) can no salt added diced tomatoes
  • 8 oz. frozen leafy greens, thawed
  • 8 corn tortillas
  • 3/4 cup shredded part-skim mozzarella cheese (optional)

Preheat oven to 400-degrees F. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes, and greens and cook over medium-high heat until liquid is almost evaporated (about 10 minutes). Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted (about 15 minutes). Transfer to plate, garnish with remaining cilantro and lime wedges and serve.

My Changes to the Recipe

  • In the corn mixture, I used 1/2 tablespoon of chili powder, 1 tsp. of cayenne, and 1 tsp. of onion powder (rather than the full tablespoon of chili powder). I also used 1 fresh, red bell pepper (rather than frozen). Additionally, I left out the frozen greens.
  • In the bean mixture (I used black beans), I added 1 tsp. of olive oil and 1 tablespoon of picante sauce.
  • I did the tortillas New Mexico style. I heated a small amount of olive oil in a skillet and lightly sauteed each tortilla (both sides). This adds moisture and taste to the dish. I hate dry, bland corn tortillas. This is the remedy. I went through this process as I constructed the layers. Note: I purchased 100% corn tortillas – no wheat gluten.

The outcome was yummy. I will definitely make this again.

Vegetable Enchiladas