Scott and I just got back from visiting his brother, sister-in-law, and their twin girls. Their family has recently gone gluten free. Lots of people are doing that these days and many of them find it helps with a number of common problems. I'm all for experimenting with your diet in order to make life changes. Since I've cut out a lot of processed foods, I know I've felt better.
I decided I might try writing a recipe that could be made gluten free if you needed one. Everyone needs recipes in their arsenal that can please people with dietary restrictions. And if it's quick to make, all the better!
Notes: The ingredients I used were likely not all gluten free, so be sure you read the labels carefully.
Smitten Kitchen has more detailed directions for the charred corn and it was that recipe that was my inspiration for this one. If you don't have a gas stove, just skip this step. They won't be charred corn enchiladas, but they will still be delicious.
The brown rice tortillas, as it turns out, were not as pliable as the wheat tortillas, but heating them would have helped that. I wrote that step in the recipe. If you split a tortilla, no biggie. You'll cover it with sauce and cheese.
You don't taste the pumpkin in these, but it gives the texture of refried beans (without the work or the fat) and it pumps up the nutritional content. Perfection.
Trader Joe's enchilada sauce was pretty good. If you're feeling industrious, you can make your own, but it wouldn't be Q.E.D. for sure.
Ingredients:
1 can black beans
1/2 can pumpkin puree
2 ears corn
6 brown rice tortillas
1 jar/can of your favorite enchilada sauce
3 teaspoons cumin
1/2 tablespoon chili power
1/2 bunch of fresh cilantro
2 cups shredded cheese (colby jack works great)
Salt
Pepper
Directions: Heat oven to 375.
Open the beans, drain and rinse them under cold water, and set aside.
Shuck the ears of corn leaving the stem on for a handle. If you have a gas stove, turn on a burner to medium high. Hold the ears over the burner (you can rest them on it -- just watch them) and turn them until they start to char, pop, and turn brown.
Keep an eye on the corn, but go ahead and chop the cilantro. Add the pumpkin to a large bowl. Season with cumin, chili power, salt, and pepper. Add in the beans. When the corn is done, strip the kernels off into the bowl with a sharp knife. Add in the chopped cilantro and mix everything together. Add in 1/2 cup of cheese and stir.
Warm your tortillas by wrapping them in a moist paper towel and zapping them in the mircowave for about 15-20 seconds.
In a 9x13 baking dish, pour about a tablespoon of the enchilada sauce in the bottom of the pan to coat it (alternatively, you can butter the dish). Assemble the enchiladas by adding about 3 tablespoons or 1/4 cup of filling in the tortilla, toward the bottom of the round. Roll the tortilla up from the bottom and set it in the dish seam side down.
When you're finished assembling, pour the rest of the sauce over all the tortillas and top with remaining cheese. Bake for 15-20 minutes until bubbly and the cheese starts to brown.
Serve and enjoy!
