Mexican fiesta!

It's a Vegan and Gluten free Mexican Fiesta!

Feeds a family of 4.

I tried a enchilada recipe today from "Cooking for Isaiah" and I adapted a couple things slightly to fit my needs. (This is not my original recipe)

The bean recipe is one I came up with (it's simple)

The guacamole recipe is one I've used for a long time and it's amazing- I have no idea where it came from.

This meal was so tasty! I never have been a fan of enchiladas, so having them without cheese just sounded worse- but it is sooooo yummy!

*She has some really great gluten free recipes- you can check out her website Here

Enchiladas

1 onion

3 cloves crushed garlic

2 T gf chili powder

2 c cranberry juice

1 can pureed tomatoes

1 can diced tomatoes

2 T honey

3 c water

salt

1 c brown rice

1 t cumin

2 t turmeric

corn tortillas

2 cans black beans

corn (optional)

fresh chopped cilantro

Optional: You can add meat or eggplant!

Take your rice cooker and throw in the rice, 2 cups of water, cumin and turmeric and 1 clove of garlic.Start it cooking.

Take a pan a throw in the chopped onion, 2 cloves of garlic and saute. Add the Chili powder, cook for a minute. Add the cranberry juice and bring it to a boil. Reduce to simmer for about 5 minutes.  Add the tomato sauces, honey, 1 c water, 2 t salt and cook for 15 minutes.

Preheat oven to 450 and prepare a 9x13 dish. Throw in 1 cup of the sauce.  Dip each tortilla into the sauce and put it on a plate and add  the beans, rice and corn. Roll up and turn upside down so it stays rolled. Continue with every tortilla until the dish is full. Brush the tops of tortillas with olive oil and stick in oven for about 10-15 minutes.  When serving add a good amount of sauce on the enchilada when its on your plate (that way if you have leftovers you will still have a crunchy tortilla and you can just add sauce on the top).  Top with guacamole, cilantro, olives and fresh tomatoes.

Guacamole

2 avocados

1 small onion chopped

1 clove crushed garlic

2 chopped fresh tomatoes

Squirt of gluten free Tabasco sauce (optional)

1 lime juice

salt and pepper

Chop everything up by hand and mix with mashed avocados (Do not blend or puree) Chunks are way better!

Mexican Refried Beans

2 can pinto beans

1 cup of water

1 med onion

1 clove garlic crushed

1 can diced tomatoes

agave

salt and pepper

Saute onion and garlic until onions are golden and soft. Add the rest of the ingredients with a quick squirt of agave and salt and pepper to taste.  Mash the beans mostly. Bring to a simmer and cook until the beans are a thicker consistency and not liquidy- Maybe about 30-40 minutes-ish? Serve with a squirt of lime and fresh cilantro on top.

Also be sure to serve with chips and fresh salsa!