Udi's Gluten Free has these great Flautas. I would use Daiya cheese. My favorite is the Havarti Jalapeno and Garlic. To make your own Enchilada sauce go
here. I bet you could wrap these in foil, freeze them, and then put them in a ziploc in the morning to take to work. They will thaw and then you could nuke them when it's lunchtime. Yum!!
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photo from Udi'sglutenfree.com |
Ingredients
- 1 package of UDI's small tortillas (8 ct)
- 1 cup of black beans
- 1/3 cup of corn
- 1/3 cup of diced red peppers (add or substitute yellow & green)
- 1 small sweet potato
- 1/4 cup of diced onions
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp of fresh or dried cilantro
- 1/2 tsp cumin
- 1/4 tsp cayenne or red pepper flakes
- 4-6 oz of grated cheese
- 1-2 tbsp of enchilada sauce
- Salt & pepper
- Oil or oil spray
- Fresh veggies to garnish
- Salsa and/or guacamole
- * Optional: Shredded meat (can add shredded meat if desired)
Directions
- Pre-heat oven to 425 degrees.
- Poke a few holes in sweet potato, wrap it in a slightly damp paper towel and microwave on high for 5-8 minutes. Let potato cool slightly until it can be safely handled. Peel and disgard skin; rough dice potato.
- Combine all ingredients except spices and veggies for garnish.
- Add sweet potato to the rest of the mixture. Add spices and mix well.
- Warm tortillas (either in microwave or oven) so they do not crack when rolling.
- Spray or lightly brush oil on one side of tortilla with oil.
- Fill tortilla with mixture and top with cheese.
- Place on non-stick baking sheet.
- Bake at 425 degrees for 15 minutes. Can broil on high for a minute for extra crunch.
- Add veggies to garnish. Serve with salsa and/or guacamole.
Those look so yummy!
ReplyDeleteThanks for commenting! I really want to try freezing some!
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