Ingredients
Scale
- 6–8 gluten free flour or corn tortillas
- 1 15 oz can enchilada sauce or homemade recipe listed below
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn or any other vegetables you like to eat in enchiladas
Homemade Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp gluten free flour (I use gluten free brown rice flour)
- 4 tbsp chili powder (homemade chili powder recipe below)*
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups low sodium vegetable broth
Homemade Chili Powder Recipe (bulk)
- 1⁄4 cup paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
Instructions
Homemade Enchilada Sauce Directions
- Heat olive oil in a small sauce pan over medium high heat.
- Add flour and whisk together for one minute.
- Whisk in the remaining seasoning and slowly pour in the vegetable broth whisking constantly.
- Reduce heat and simmer for 10 minutes or until the enchilada sauce has thickened.
Enchilada Casserole Directions
- Preheat oven to 350°F.
- In a 9 x 13 casserole dish, spread a thin layer of enchilada sauce on the bottom of the casserole dish.
- Put a layer of tortillas down, top with black beans and veggies, and pour a layer of enchilada sauce on top.
- Continue layering until you’ve used all ingredients. Usually 2-3 layers.
- Place in oven and cook for 20 minutes until heated through.
Notes
- Be sure you know how spicy your chili powder is if you do not use the homemade recipe provided. I used a new chili powder I got from the store a while back and didn’t realize how spicy it was. The chili powder recipe provided is very mild.
Nutrition
- Serving Size: 6