Tuesday, January 10, 2012

GFCF Bean Chilaquiles Casserole

Due to the stack of three pages worth of allergies Boomba has tested positive to, our diet is transforming, to say the least.

In addition to the Casein Free home we have kept for two years, we are also all of a sudden living a Gluten Free life as well as Soy free and Beef and Coconut Free!
God Help Us.

Dropping the Soy has improved the constant reactions incredibly.
I have tried one GF bread and have to work up the nerve (quickly) to try it again.
In the mean time I decided to go all out for lunch today with a recipe I adapted that originally was inspired by this site.

GFCF Bean Chilaquiles Casserole
1 Onion- Saute' in oil
1 can Navy Beans (drained/ rinsed)
1 can Kidney Beans (drained/ rinsed)
1 can tomatoes (leave un-drained to add moisture)
1 can corn (drained)
1 tsp Cumin
Salt and Pepper to taste
Heat Through

Quarter GF 6 Corn Tortillas- Layer in bottom of 8x8 casserole dish

Bake the casserole in a 400 degree oven for about 15-20 minutes.

Layer your skillet goodness onto the tortilla chips and then repeat, topping with more skillet goodness!

I was surprised at the wonderful flavor of this dish!
It's got a special sweetness and it's not abrasive like some Mexican dishes can be.

Want a sweet treat?
Try these GFCF Sweet Crunchies!

No comments:

Post a Comment