Bean and Cheese Enchiladas
Super easy, you don’t even need a recipe (but there is one in my book, The Gluten-Free Cheat Sheet) you simply warm up two cans of black beans (drained & rinsed), add a dash of salt, pepper, paprika, cumin, cayenne or chipotle pepper, garlic, onion and allow to simmer for 10 minutes. Take off the heat and let cool. Pre-heat your oven to 350 degrees and pull out a 9″ X 13″ casserole dish. Open a can of gluten-free enchilada sauce (most are, but a few aren’t so check that label!) and pour 1/4 of the can into the bottom of your casserole dish. Assemble the enchiladas by taking your corn tortillas (10-12 count) and spooning in the beans and rolling those suckers up. Arrange side by side fitting tightly into the dish. Cover the enchiladas with the rest of the sauce. Take 2 cups of shredded cheddar-jack cheese and cover your dish completely. Bake for 30 minutes, then allow to sit for 10 more minutes. Makes 6 servings. Voila! YUM.
Gluten-free, peanut-free, delicious-full. I make these every holiday season, but a holiday in Yosemite totally counts.
Breakfast Pizza (from Bake Sales are my B*tch)
Pizza for breakfast will be exciting for the kids, but as a full-grown lady, I admit to being excited by this fun breakfast as well. Choose your toppings and mix and match any way you like.
Prep time: 15 minutes Cook time: 25 minutes
½ cup marinara sauce
½ cup cheddar cheese, grated
2 sausage links, cooked and crumbled
1 box gluten-free pizza crust mix or 1 pre-made gluten-free pizza crust
1. Preheat oven to 450 degrees. Prepare gluten-free pizza crust mix as instructions direct and roll out onto pizza pan.
2. Make 5 indentations in pizza dough for the eggs. Cover pizza dough with marinara sauce.
3. Crack each egg into a well and allow to settle. Cover rest of the pizza with sausage, then top with grated cheese.
4. Bake for 15 minutes or until edges are brown and crispy. Remove from oven and allow to cool 2-3 minutes before slicing and serving.
Makes: 8 servings
Honestly, there are a zillion treats you can make gluten-free, peanut-free, and all of the other allergen-free if you are called upon to do so. Don’t be afraid! Simply use clean pots, sheets, pans, and utensils to ensure safety. And always, always, check labels of anything you’re putting into a recipe. The feel-goods you’ll gain by feeding people safely and deliciously make all the extra attention well worth it. While I may have made too many treats for this one week of camping in the wilderness, (brownies, rice krispie treats, and oatmeal bars also make an appearance), as I’ve always said, “No one goes hungry on my watch.” Godspeed, campers!