Now, I’m not gonna lie, enchiladas are neither quick or easy to make, but they are great for entertaining. These can be prepped ahead of time then popped into the oven for 20 minutes. Make it easy on yourself with simple side dishes such as chips and salsa and frozen roasted corn kernels (Whole Foods) sautéed with chopped fresh zucchini and red bell peppers. Drizzle with a little cilantro pesto for an extra note of flavor.
1 recipe gluten free enchilada sauce (below)
1/2 recipe cilantro pesto (below)
1 can pinto beans, drained and rinsed
1/2 can refried beans, pinto or black
1 large russet potato
1 small bell pepper
1 small green pepper
1/2 red onion, diced
1/2 cup Daiya dairy-free cheddar, shredded
2 scallions, thinly sliced
6-8 black olives, sliced
12 gluten free corn tortillas (check the label)
Gluten free enchilada sauce
recipe courtesy http://www.glutenfreegigi.com
recipe courtesy Bobby Flay http://www.foodnetwork.com
1 cup extra-virgin olive oil
1 cup roughly chopped cilantro leaves
1 clove garlic
1/4 cup pepitas (pumpkin seeds) lightly toasted
1/2 lime, juiced
Jalapeno, to taste
Salt and pepper
Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.
Wash potato and place in pot of cold water just to cover. Simmer on medium high until tender when pierced with a knife blade. Remove carefully and allow to cool. Meanwhile, prepare sauces and prep veggies. Saute onions and peppers in a large skillet over medium-high heat with a pinch of salt. Meanwhile, peel cooled potato and cut into 1/2 inch dice. Add to vegetables with pinto beans and mix together. Add about 3 tablespoons of cilantro pesto (maybe more) and stir to coat well then remove from heat. Check for seasoning and let rest.
Preheat oven to 350 degrees.
Assemble the enchiladas by first brushing each with a coating of enchilada sauce, front and back. Spread a layer of refried beans followed by 2 or 3 tablespoons of the vegetable filling then top with a light sprinkling of cheese. Roll carefully and place seam side down in a lightly oiled 9 x 13 inch baking pan.
Place rolls snugly together in pan, then top with more sauce and a sprinkling of cheese. If you are making ahead, cover pan and refrigerate until ready to bake, then top with sauce and cheese.
Bake, uncovered, 20 minutes, until cheese is melted and edges look a little crisp. Garnish with scallions, olives and a bit more cilantro pesto if desired and serve immediately.