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A floral enamel baking dish of enchiladas fresh from the oven, sauce caramelised dark at the edges, topped with fanned avocado slices, sour cream, sliced jalapenos and cilantro, on a wooden table.

Gluten-Free Cheese and Bean Enchiladas

Vegetarian gluten-free enchiladas with a mashed bean and cheese filling and a homemade red sauce. A from-scratch supper on the table in about an hour.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 enchiladas
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the enchilada sauce
  • 3 Tbsp olive oil or avocado oil or butter
  • 3 Tbsp gluten-free flour
  • 3 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small can tomato paste about 6 oz
  • 3 cups vegetable broth
  • 1/2 cup tomato sauce
  • 1/2 tsp honey or sugar optional, if the tomatoes taste sharp
  • 1/4 tsp cayenne pepper optional, for heat
For the enchiladas
  • 12 gluten-free corn tortillas 10 to 12, depending on your pan
  • 2 cans pinto or black beans 15 oz each, drained and rinsed
  • 2 cups shredded cheese cheddar, Monterey Jack, Colby Jack, or a combination
  • 1/2 small onion finely diced
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp water 2 to 3, as needed
  • Extra shredded cheese for the top

Method
 

Make the sauce
  1. Heat the oil or butter in a saucepan over medium heat. Whisk in the flour and cook about 1 minute, stirring constantly.
  2. Add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Whisk about 30 seconds to wake up the spices.
  3. Whisk in the tomato paste and cook another 30 to 60 seconds.
  4. Pour in the broth a little at a time, whisking constantly so the sauce does not go lumpy.
  5. Stir in the tomato sauce and bring the sauce to a gentle simmer.
  6. Reduce the heat and simmer 10 to 15 minutes, stirring occasionally. It should thicken enough to coat the back of a spoon and still pour easily.
  7. Taste it. Add the honey or sugar if the tomatoes taste too acidic, and the cayenne if you want more heat.
Make the bean filling
  1. Put the beans in a bowl and lightly mash about half of them with a fork or potato masher. Leave plenty of whole beans, which is what keeps the filling in the tortilla.
  2. Stir in the onion, cumin, garlic powder, chili powder, salt, pepper, and 2 to 3 tablespoons water.
  3. Mix in about 3/4 cup of the shredded cheese.
Warm the tortillas
  1. Heat a skillet over medium heat and warm each tortilla about 15 to 20 seconds per side. Cold corn tortillas crack when you roll them.
  2. Stack the warmed tortillas inside a clean kitchen towel as you go so they stay warm and flexible.
Assemble and bake
  1. Heat the oven to 375°F. Spread about 1/2 cup of the sauce over the bottom of a 9 × 13 pan.
  2. Put about 1/3 cup of bean filling down the center of a warm tortilla, add a small handful of cheese, roll it up, and set it seam side down in the pan. Repeat until the pan is full.
  3. Pour the remaining sauce generously over the top, covering the tortillas well, especially at the edges. Sprinkle the remaining cheese over everything.
  4. Cover loosely with parchment paper and then foil, and bake 20 minutes.
  5. Remove the foil and bake another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted.
  6. Let the pan sit 5 to 10 minutes before serving.

Notes

Serve with sour cream, diced avocado, fresh cilantro, pickled jalapeños, diced tomatoes, or green onions.
The sauce makes about 2½ to 3 cups, enough for one 9 × 13 pan. It keeps about a week in the refrigerator and freezes well, so a double batch is worth making.
Use parchment under the foil. Foil on its own reacts with the tomato and can leave a metallic taste.
To make ahead, assemble the pan, cover, and refrigerate up to a day, then add about ten minutes to the covered bake time.