My crafting and family life journal

I was in the mood for a little Mexican food but didn’t want all the fat and calorie that come with a lot of the dishes, so I made modifications to a traditional dish to make it gluten-free and vegetarian. This simplified version of the dish takes less that an hour to prepare and 15-20 minutes to cook.


Red Enchilada Sauce


  • 2 Tbs vegetable oil
  • 2 Tbs brown rice flour
  • 4 Tbs chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 2 cups vegetable stock


  1. Heat the oil in a medium sauce pan over medium high heat
  2. Add flower and stir together over the heat for a minute or so
  3. Stir in the seasonings
  4. Gradually add in the stock, whisking constantly to remove lumps
  5. Reduce heat and simmer for about 10 minutes until thickened
  6. Set aside and make the enchilada filling



  • 1 cup dry quinoa
  • 2 cups water
  • 10 corn tortillas
  • 2 cups cooked black beans
  • 1 1/2 cups shredded cheese
  • 1/2 medium onion, chopped
  • enchilada sauce (see recipe above)


  1. Add the quinoa and 2 cups of water to a medium sized pot and cook on low heat until all the water is absorbed
  2. Preheat the oven to 375 degrees
  3. Prepare a 13″x9″ baking dish and set aside
  4. Placed the cooked quinoa in a large bowl
  5. Add black beans, onions and 1/2 cup of grated cheese and stir together
  6. Dip a corn tortilla in the enchilada sauce, lay on a flat surface and place a portion of the quinoa mixture in the center of the tortilla, fold the sides to the center and place seam side down in the prepared baking dish
  7. Repeat until all 10 tortillas have been filled
  8. Pour the remaining enchilada sauce over the arranged enchiladas
  9. Top with the remaining cheese
  10. Bake for 18-20 minutes or until the dish is bubbly and the cheese melted

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