Mexican Salad & Enchiladas

Favorite Vegetarian Dishes/New Vegetarian Cuisine/Cooking Gluten-Free!

From Favorite, this fresh salad was perfect paired with our enchiladas. It has avocado, tomato, onion, leaf lettuce, and mixed beans; the dressing has oil (including flax), chili sauce, garlic, agave, and cilantro.

The tortillas for our enchiladas were from Cooking Gluten-Free! Sadly, the rice flour mixture did not work well, so in haste, I added about 1/2 c. of spelt, but they are predominantly gluten-free. I know that doesn't matter for someone who is a celiac and while I'm disappointed in the fact that I felt I had to add another flour without wasting the mixture, it's still healthier than just plain wheat, in my opinion. Maybe next time I'll have better luck. It was time-consuming but relaxing and meditative to make my own tortillas. They weren't perfect circles, of course, but who cares?! And the texture, flavor, and moisture content was awesome with the enchiladas.

The enchiladas were from New Vegetarian. They have pinto beans and Vegan Gourmet, a touch of chili powder inside, and the outside is a sauce made with salsa, garlic, scallions, and red wine vinegar. They are then topped with Vegan Gourmet cheddar and baked to melt the cheeses and increase the flavor absorption. Very good dinner!

Note: New Vegetarian and Favorite Vegetarian are lacto-ovo, but most recipes are adaptable to be cruelty-free. Cooking Gluten-Free! is an omnivorous cookbook.

wheat-free but tortillas (only) contain gluten