Gluten-Free Bean Enchilada
Indulge in the rich, hearty flavors of our Gluten-Free Bean Enchilada, a delightful dish that balances wholesome simplicity with bold zest. Made with a blend of protein-packed black and pinto beans, vibrant green bell peppers, and aromatic spices like cumin, chili powder, and coriander, this recipe is a gluten-free twist on a Mexican classic. Soft corn tortillas are filled with the flavorful bean mixture, rolled up, and smothered in a tangy gluten-free enchilada sauce, topped with melted cheddar cheese for an irresistible finish. Ready in just 45 minutes, including prep and bake time, this easy-to-follow recipe is perfect for busy weeknights or casual dinner gatherings. Garnish with fresh cilantro and a squeeze of lime to enhance the bright, savory notes of this crowd-pleasing dish. Whether you’re gluten-sensitive or simply looking for a healthy yet satisfying option, these enchiladas are sure to become a household favorite.
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Recipe Information
Ingredients
- 8 pieces gluten-free corn tortillas
- 2 cups cooked black beans
- 2 cups cooked pinto beans
- 1 medium red onion
- 2 cloves garlic clove
- 1 medium green bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground coriander
- 2 tablespoons olive oil
- 2 cups gluten-free enchilada sauce
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 medium lime
Instructions
Preheat your oven to 350°F (175°C).
Finely dice the red onion, mince the garlic cloves, and chop the green bell pepper into small pieces.
In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and chopped bell pepper to the skillet. Cook for an additional 3-4 minutes until the bell pepper softens.
Stir in the black beans and pinto beans. Add the cumin, chili powder, ground coriander, salt, and ground black pepper. Cook for another 3-4 minutes, stirring occasionally, until everything is well combined and heated through.
Remove the skillet from heat. Squeeze the juice of the lime over the bean mixture, and add the chopped cilantro. Stir to combine.
In a 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
Warm the corn tortillas slightly in the microwave or in a dry skillet to make them pliable.
Take each tortilla, place a couple of spoons of the bean mixture along the center, roll them up, and place seam-side down into the prepared baking dish.
Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are evenly covered.
Sprinkle the shredded cheddar cheese over the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 5264 mg | 229% | |
| Total Carbohydrate | 448.1 g | 163% | |
| Dietary Fiber | 101.7 g | 363% | |
| Total Sugars | 37.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1589 mg | 122% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4254 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
