Thursday, December 19, 2013
Vegetarian, Gluten Free Enchiladas
A favorite meal at my household for all is vegetarian enchiladas. They are very easy and quick to made, which is great because we have a toddler and never seem to have enough time. I sometimes use plain corn tortillas or brown rice ones I buy at the store.
Pinto Beans, Cooked
Summer Squash, Diced
Preheat oven to 350. Sauté the onions. When they are translucent, add the summer squash and peppers. Cook for five minutes until tender. Set aside.
Scramble the eggs and cook them in a separate pan.
You can sauté each tortilla in oil in a heated pan if you aren't watching your fat intake, or just rub a little oil on the outside. Not added any oil will mean your tortillas will be dry and crispy. Add the beans, eggs, vegetables, and cheese. Bake in the oven for ten minutes.
After removing the enchiladas from the oven, add the guacamole and salsa to taste.