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Gluten Free Crockpot Enchiladas

Toufayan Bakeries Wraps Crockpot Enchillada
Toufayan Bakeries Wraps Crockpot Enchillada

Gluten Free Crockpot Enchiladas

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December 3, 2014

A very special dinner, completely gluten-free!

  • Yields: 6 Servings

Ingredients

2 pounds ground beef

2 cans black beans, drained and rinsed

1 16-oz container of tomato salsa

1/2 cup water

1 teaspoon cumin

2 teaspoons chipolte chili powder

4 cups shredded cheese (I used a mix of jack, cotija and cheddar)

1 package Toufayan Savory Tomato wraps, cut in halves

salt/pepper to taste

shredded lettuce (optional)

cherry tomatoes (optional)

Directions

In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder

Mix well and bring to a boil; reduce to simmer and cook for 10-minutes

In a crockpot, layer enchilada mixture, tortilla halves, and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total

Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot

Serve on a bed of shredded lettuce and cherry tomatoes if desired

I have a large, oval-shaped crockpot so I cut the Toufayan wraps in half and placed one half on each side of the crockpot, overlapping in the middle. Alternate the placement of the tortillas so that you have tortilla at both the top and bottom on each side. If you have a round crockpot you won’t need to cut the tortillas in half.

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