Five Layer Enchilada with Salad and Orange Slices
I went looking for a recipe to make for Meatless Monday and stumbled upon a layered enchilada recipe I adapted for our Gluten Free Family. It turned out beautifully and the kids loved it.Ingredients:
- 5 Brown Rice Tortillas from Food For Life
- 1 can black beans
- 1 can pinto beans
- 1 T. cumin
- 1 can bean dip from Frito Lay (or you could use pinto beans and smash them and add garlic powder and onions)
- 1 large onion (our family loves onions)
- 2 cups shredded cheese
- 1/2 c. salsa plus 1/4 c. for the top after cooking
- 1 can green mild chilies
Chop the onion and saute in olive oil. Add the two cans beans, drained and rinsed. Add the cumin. cook until beans are well coated with onion and cumin.
You can now start to layer your dinner. I used a pizza pan as my goal was to make this dish look different then an ordinary enchilada.
Lay down a tortilla, spread with bean dip, a scattering of cheese and bean and onion mixture. You can add a couple of T. of salsa, also. Repeat until your fifth layer. Add the mild green chilies to the top and bake at 325 for 20-30 minutes until cheese is melted. Take out and top with salsa.
We then made a quick green salad of lettuce, radishes, green onions, cucumbers and carrots. Sliced a couple of oranges and viola...Meatless Monday dinner, made gluten free.
