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    Scott Adams

    Enchiladas (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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