Hosting a meal for a big group? You want to serve memorable dishes that no one notices are gluten free. These enchiladas work as either lunch or dinner.
- 1 cup quinoa, dry
- 2 15-ounce cans low-sodium pinto beans, drained and rinsed
- 1 7-ounce can diced green chiles, drained
- 2½ cups grated sharp cheddar cheese, divided
- ¾ teaspoon salt
- 1½ teaspoons ground cumin
- 1½ teaspoons paprika
- ½ teaspoon garlic powder
- 3 cups enchilada sauce, divided
- 18 corn tortillas
- Diced tomatoes and cilantro for topping, if desired
Cook the quinoa according to package directions. While quinoa is still warm, add it to a large bowl along with the pinto beans, green chiles, 1½ cups cheese and the seasonings. Mix until everything is combined.
Preheat the oven to 400° F. Pour 1½ cups of the enchilada sauce into a 9 x 13-inch baking pan and spread it out. Fill each tortilla with about ⅓ cup of the quinoa mixture, roll up and place in the pan, seam side down. Depending on type of tortillas you use, you may have to warm them up before rolling to prevent them from breaking. Place enchiladas side by side and tuck them in tightly to make sure they all fit. Cover with the remaining 1½ cups of enchilada sauce and sprinkle with the remaining 1 cup of cheese.
Bake enchiladas until filling is heated through and cheese is melted, 20-25 minutes. Top with chopped tomatoes and cilantro, if desired.
Nutrition Analysis: 390 cal, 14 g fat, 30 mg chol, 830 mg sodium, 50 g carbs, 9 g fiber, 3 g sugar, 16 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.