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Enchiladas (Gluten-Free)
http://www.celiac.com/articles/393/1/Enchiladas-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Meredith Misner. 1 package corn tortillas 1 can refried beans &fr

This recipe comes to us from Meredith Misner.

1 package corn tortillas
1 can refried beans
¼ onion diced
½ green pepper diced
½ red pepper diced
½ cup cheddar cheese grated
Salsa - I dont know how much -- just for the top

In large bowl, mix beans and veggies and a little bit of the cheese. Grease 9X13 pan. With a tortilla in hand, place a large spoonful of filling in tortilla and roll-up. Stick a little of the bean mix on the edge of the tortilla to glue it in place, and lay seam-side down in pan. Do this until tortillas or filling runs out. Pour a little salsa over all enchiladas, spreading thin, just so the corn tortillas dont dry. Bake for about 20 minutes at 350F. Top with cheese and bake another 5 minutes.