Enchiladas {gluten free/ vegan}

Stacked enchiladas 

Sometimes you just need a nice warm dinner. This is perfect for a cold winter's night and dinner parties (with many food allergies).  Plus they make great left overs! We make two pans of these for dinner, one gf/v and one regular. I've included directions for both ways  Hope you enjoy!

Sauce adapted from: Shrinking Kitchen

Enchiladas adapted from Two Peas and Their Pod

Layering materials:

10 small tortillas (corn gf/v)*

Up to 2 cups Cheese (dairy or non-dairy)

2-3 cups veggies- I use 2 zucchini and 2 yellow squash (peppers or eggplant could be delicious additions)

1 medium/large onion

4 cloves garlic

1/4 cup olive oil

Sauce:

3 tbsp olive oil

2 1/2 tablespoons chili powder (or less for sensitive bellies)

2 tablespoons gf flour or corn starch

1 15 ounce cans of tomato sauce

1 1/2 cups water

3/4 teaspoons garlic powder

Salt and pepper to taste

*may depend on pan size

Here's how: 

Preheat oven to 400F. Chop your choice of veggies (we use zucchini and yellow squash) plus a medium onion and a few cloves of minced garlic. Place on cookie sheet with edges and roast for 20 minutes or until veg is soft, stirring once. While this is cooking, we're going to prepare the sauce. 

Put three tbsp of olive oil in a sauce pan in medium heat.  When the oil is hot, add 2 tbsp flour and chili powder, whisking constantly for approximately 3 minutes to form roux.  Slowly add tomato sauce and water while whisking constantly. Add garlic powder, salt and pepper. Simmer for 10-15 minutes. 

Drain and rinse the black beans. Combine with veggies. Set aside.

Set your self up a little stacking station. Take a snack/ coffee break if needed.

 On this particular night we had a big crew and made both regular and GF/V enchiladas. The regular pan was made with dairy cheese and flour tortillas. The process is the same, just don't mix your spoons. 

Sauce the bottom of the pan about 1/4 cup. Lay tortillas on the top. If you're feeling fancy, you can cut them to fit perfectly. I choose just to let them over lap or tear them a little bit, for a snugger fit.  Tastes delicious either way. Then add some more sauce, layer of veg, sprinkle of cheese if you'd like, then tortillas, then sauce... you get the point.  

Example of a layer.

End with tortillas, sauce then cheese. When we veganize these, I only cheese the top layer. Vegan cheese is pretty expensive and salty. I prefer just one layer of it, but cheese it up to your preference.  We didn't have any cheese this night so the end result is a little less pretty. 

Bake at 350 for about 20 minutes.