Black Bean Enchiladas

A yummy recipe from my friend, Janee:

1/2 c. minced onion
1 clove garlic
1 can black beans, rinsed and drained
1 T. cilantro, chopped
1 t. cumin
1 t. chili powder
1/2 t. salt
1 can mild enchilada sauce (red or green)
12 corn tortillas
1 1/2 c. shredded cheese

Saute first two ingredients, then stir in beans.  Add spices and remove from heat.  Heat tortillas to make them easier to work with.  Spread beans and cheese onto tortillas; roll and put seam side down in shallow pan.  Pour sauce over all and top with remaining cheese.  Cover and bake at 350 for 20 minutes.

Cuban Black Beans and Rice

I found this recipe on realsimple.com. It is simple, although it does have a lot of fiber, which I know isn't the best for some of you. Savannah loves this dish!

Ingredients:
1 c. long-grain white rice
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
salt and pepper
1 tsp. cumin
2  15.5 oz cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces (I have never included these.)
1/4 c. fresh cilantro, chopped

Directions:
1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 c. water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the bean with the back of a fork to thicken. Serve over rice. Top with the radishes and cilantro.

**I also like to add some lime juice with the vinegar at the end for a little extra flavor.

Guedo Tacos

Chicken:
4 chicken breasts – flattened
2 T. oil
2 T. garlic powder
2 t. cumin
2 T. chili powder
¼ t. oregano
dash of cinnamon
juice of 1 lime

Tacos:
2 dozen corn tortillas
½ lb. grated cheese

Garnishes:
½ head cabbage, core removed and shredded
limes- quartered (to squeeze juice on tacos)
tomatoes – diced
onion – diced
sour cream
salsa
Pico de Gallo
guacamole

To flatten chicken place breasts between 2 sheets of plastic wrap and pound with the flat side of a meat mallet. This allows the meat to cook evenly. Place the chicken breasts in a zip lock bag and add oil, garlic powder, cumin, chili powder, oregano, and lime juice. Refrigerate and allow to marinate for at least 1 hour. Remove form marinade and grill until chicken is done. Allow to rest 5 minutes before slicing. Slice into thin strips.

To make tacos: Pre heat a non-stick skillet. Take one corn tortilla and dip in water. Place in the hot skillet. Add a small handful of cheese and top with another wet tortilla. Allow to cook about 1 minute or until tortilla starts to brown. Flip and cook other side. Place on plate. Add several pieces of chicken and top with garnishes.

Enchilada Casserole

This is one of Mom's recipes that we probably all have, but I thought I'd just add it to the blog. I left out the olives, since I don't care for those.

Ingredients
12 corn tortillas, torn
1 1/2 lb ground beef
1 onion, chopped
1 10-oz can red enchilada sauce
2 cans condensed cream soup with 1/2 cup milk
1 small can chopped green chilies
1 lb cheese, grated
sour cream
lettuce
tomatoes

Brown ground beef and onion; drain. Add enchilada sauce, soup/milk, and chilies. Simmer while preparing the rest. Tear tortillas into small pieces. Put a thin layer of sauce in 9 x 13 pan, then layer torn tortillas, cheese, more sauce, etc. Bake at 250 for 45 min. Serve topped with sour cream, chopped lettuce, and diced tomatoes.

Calabacitas

Our mom acquired this recipe from somewhere - I think from a co-worker of our dad's years ago.  The co-worker actually titled the dish "Calavasitas," but when I checked around on the internet the most common spelling listed was "Calabacitas," meaning "little squash" in Spanish.  I don't know why the different spellings (since I don't know the first thing about any other language except my own).  Either way, it's a yummy way to use that extra zucchini from the garden, or (if you live in Arizona and your zucchini died many months ago) from the grocery store.

Ingredients:

4 medium green zucchini, sliced
1/2 onion, chopped
2 small tomatoes, chopped
1 cup corn (canned, frozen, or even better, fresh!)
Cheddar cheese
Salt and pepper

Directions:

1. Saute onion and tomato with a little butter.  
2. Add zucchini, corn, salt, and pepper and cook until soft.  
3. Top with cheese and serve.

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

Ingredients:
3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste

Directions:

1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
3. Fluff with a fork.

Fajetas

This recipe came from some good friends of mine, out of a grilling cookbook. Yum, yum! Don't eat it without the vinaigrette!

Ingredients:

2 lb chicken (boneless, skinless)
2 onions, peeled and quartered
2 bell peppers, cored, seeded, and quartered
sour cream
tortillas (corn for the gluten free eaters, flour for everyone else)

Marinade:
zest and juice of 2 limes
1/4 c olive oil
1 T chili powder
1 clove garlic, minced
1/2 t salt
1/4 t pepper
2 T cilantro, chopped

Oil Mixture:
1/4 c olive oil
1 T chili powder
1/2 t salt
1/4 t pepper

Avocado Vinaigrette:
2 avocados, peeled and pitted
juice of 1 lime
1/4 c olive oil (this is reduced from the original recipe)
3/4 t salt
1/4 t pepper
1 clove garlic, minced
2 T cilantro, chopped
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
3 T finely chopped onion (use some of quartered onion from above)

Directions:

1. For the marinade, place ingredients in a large zip-lock bag. Mix well, then add the chicken and turn to coat completely. Allow to marinate for 2 to 8 hours.
2. Whisk ingredients for oil mixture. Brush on bell pepper and onion quarters.
3. For the vinaigrette, mash the avocados in a medium bowl with a whisk. Add remaining ingredients and mix well.
4. Grill chicken 4 to 6 minutes per side, or until no longer pink. Grill vegetables 3 to 5 minutes per side, or until almost tender.
5. Slice the meat and vegetables into thin strips.
6. Build fajitas with chicken, vegetables, avocado vinaigrette, and sour cream.

Crock-Pot Chicken Taco Meat

Another crock-pot chicken taco recipe:

Ingredients:

4 to 6 boneless chicken breasts
1 c Italian dressing
1 T cumin
1 T chili powder
3 garlic cloves, minced

Directions:

Put chicken in crock pot. Mix other ingredients together and pour over chicken. Cook on LOW for 4 to 5 hours. Shred chicken. Serve in corn tortillas with cheese, lettuce, tomatoes, salsa, etc.

Sarah's Notes: I love corn tortillas if they are heated in oil for 5-10 seconds (Then placed between paper towels to absorb the extra oil). They are soft and yummy, and in my opinion, this is the only way to do corn tortillas. Heating them up in the microwave doesn't do it for me.

Slow-Cooked Mexican Chicken

I found this recipe on celiacfamily.com. I think it will quickly become a family favorite, as it is simple, easy, and everyone liked it. We used the chicken for tacos (corn tortillas for myself and flour for the family), topping them with shredded lettuce, cheese, salsa, sour cream, avocados, and lime juice. Celiacfamily.com also suggests using the chicken in enchiladas or on salads.

Ingredients:

1.5 – 2 lbs. boneless, skinless chicken breasts
1 (1.5 oz.) pkg taco seasoning mix (McCormick brand is gluten free)
1 c gluten free chicken broth or water
1 c salsa or picante sauce

Directions:

1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Taco Salad

Nothing earth shattering here, but it's an easy gluten free meal that most everyone enjoys.

Ingredients:
1 lb ground beef
1 package McCormick Taco Seasoning Mix (it's gluten free)
Tortilla chips
Lettuce, shredded
Cheese, shredded
Canned pinto beans, rinsed
Sour cream
Salsa
Avocados, diced


Directions:

1. Prepare ground beef according to seasoning mix package instructions.
2. Allow each person to build their salad by layering the above ingredients according to their liking.

Pork Barbacoa

This recipe came from my sister, Sarah. It's fabulous. I used corn tortillas for myself, but everyone else used flour. I didn't make the dressing...it's delicious with it, but I chose the lazy route.

Pork Barbacoa

Place the following on a warm tortilla: pork barbacoa, lime-cilantro rice, black beans, mozzarella cheese, and creamy tomatillo dressing. Wrap and eat as a burrito, or leave open and serve with a fork.

Pork Barbacoa

2 ½ - 3 ½ lbs pork loin roast

½ cup worcestershire sauce(Lea & Perrins is gluten free)

½ tsp dried oregano

½ tsp powdered ginger

1 tsp salt

1 tsp dry chile powder

1 tsp garlic powder

2 Tb dried minced onion

1 can of red enchilada sauce (Las Palmas is gluten free)

½ cup dark brown sugar

Cook all of the ingredients except enchilada sauce and dark brown sugar in a crock pot approximately 5 hours on high. When done shred the pork. Then combine red enchilada sauce and dark brown sugar, and pour on top and mix with pork.

Lime Cilantro Rice

Cook the following ingredients according to the rice directions (substituting the water with broth):

1 cup white rice

2 cups gluten free chicken broth

½ Tb garlic powder

1 Tb minced dry onion

Pinch of salt

When rice is done add:

¼ - ½ cup fresh cilantro

½ can green enchilada sauce (La Victoria's is gluten free!)

1 Tb lime juice

Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of ½ a lime

½ cup of buttermilk (dry buttermilk mix is okay)

½ cup mayonnaise

½ cup sour cream

1 pkg. dry Ranch buttermilk dressing mix (make sure it's gluten free)

1 cup fresh cilantro (about one bunch)

6 stalks (½ bunch) green onions, w/ ends

2 cloves crushed garlic

4 tsp. sugar

5 (cross section slices) jalapeño pepper (about 1 pepper)

Pinch salt

Combine well in blender and refrigerate one hour.

Black Bean Soup

This is a family favorite that needed no adaptation. It's super easy, requiring very little prep. I use a little less salsa (so it isn't too spicy for the kids) and served it alongside corn tortilla quesadillas.

Ingredients:

1 cup tomato salsa

2 (15 ½ ounce) cans black beans, drained and rinsed

2 cups chicken broth (gluten-free)

1 teaspoon lime juice (optional)

2 tablespoons chopped fresh cilantro

Sour cream (optional)

Directions:

1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.
2. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
3. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. 
4. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

Chicken Tortilla Soup

One of our absolute family favorites slightly adapted.

In crock pot add the following and cook on low for 6-8 hours:

3 to 4 chicken breasts

1 recipe cream of chicken soup

1 small can diced green chilies

1 small onion chopped

1 T Mrs Dash Southwest Chipotle seasoning blend

Take out chicken and shred. Return to crock pot then add:

1 can gluten free chicken broth

3 roma tomatoes diced

1 can black beans—drained

1 can corn or frozen corn

¼ c. sour cream

Stir until mixed and let simmer on low for 20-30 min, or until heated through. Top each bowl with tortilla chips, cheese, and a dollop of sour cream.

Chicken Enchiladas with Salsa Verde

Found on celiacfamily.com

Many canned enchilada sauce contain gluten. Green sauce is my favorite, but I haven't found a pre-made version that is gluten free. I was very excited to try this recipe. It did not disappoint, but was more time consuming than I recipe I would make on a normal weeknight.

Ingredients:

2 (4 oz.) cans chopped green chiles
2 1/2 tsp salt
1 lb. tomatillos (about 5 or 6 six large)
1 medium onion, finely chopped (about 3/4 cup)
2 fresh jalapenos, finely chopped
2 garlic cloves, finely chopped
1 Cup chicken broth (Make sure it’s gluten-free)
2 TBSP olive oil
1 1/2 Cups corn oil
12, 6-inch corn tortillas
4 cups chicken, cooked and shredded
12 oz. shredded cheese (about 3 Cups) Cheddar, Monterey Jack, or combination

Directions:  

1. Cook tomatillos in a pot of salted (1 tsp) boiling water until tender, about 10 minutes. Don’t cook too long or the tomatillos may fall apart. Remove from the water and cool to room temperature. Once cooled, cut out the stem.  
2. In a blender, combine tomatillos, onion, jalapenos, garlic and 1-1/2 tsp salt. Blend until smooth. Add the green chilles and then enough chicken broth (about 1 Cup) to make sauce a total of 4 Cups.  
3. In a large skillet warm olive oil over medium heat. When hot, add the tomatillo sauce carefully (it may splatter). Lower heat and simmer for 10 minutes, stirring occasionally. 
4. In a deep skillet or large pot, heat 1/4″-1/2″ corn oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and then transfer them to absorbent paper. The tortillas should be in the oil no more than a few seconds, and the oil should be hot enough to soften the tortillas but not so hot that the edges begin to crisp.
5. For each tortilla, spread a TBSP of sauce on it. Place about 1/3 cup chicken and about 1 TBSP of shredded cheese in the bottom center of the tortilla. Roll up the tortilla and place in a baking dish (I use a 9″x13″ pan.). Continue for the remaining 11 tortillas.
6.  Pour remaining sauce over the enchiladas. Top with remaining cheese. Bake at 375 degrees F until heated through, cheese is melted, and sauce is bubbling – about 15 minutes.

Allison's Additional Notes:

1. I removed the seeds from jalapenos before chopping (didn't want it too spicy)
2. I added black beans (canned) when I filled the enchiladas
   
3. I used 15 tortillas (maybe too many, as my sauce wasn't thin enough); if I try that again, I'll add more chicken broth to the sauce
4. I used less cheese (only 2 cups)
5. Not a quick recipe...but well worth the effort!