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Super Delicious & Gluten-Free Meal Guide, Recipe Post #491: Gluten Free Mexican Chilaquiles


Super Delicious & Gluten-Free Meal Guide, Recipe Post #491:

Gluten Free Mexican Chilaquiles

It’s great that you’re thinking about going gluten free! Firstly, let me tell you what that means. Gluten is a type of protein found in wheat, spelt, rye, and barley so being gluten free means avoiding eating products made from those grains. It also means avoiding any hidden forms of gluten, which you can sometimes find in processed foods. Instead, there is an abundance of delicious gluten-free options available, such as buckwheat, corn, potatoes, quinoa, tapioca, brown rice, soy, and other gluten-free grains. Being gluten free offers some great health benefits too – from improved digestion and energy levels to potentially a decrease in inflammation. For those with dietary requirements such as Coeliac’s disease or wheat intolerance, going gluten free is a must. But even for those who don’t have dietary restrictions, the health benefits of avoiding gluten can be very valuable. There are plenty of tasty and nutritious gluten-free meals to enjoy. Whether you’re baking, cooking, or ordering at a restaurant, you can easily find options that are gluten-free. So, make the switch to gluten-free today – you’re sure to feel healthier and happier!


Try this as your next healthier meal option to serve up for you and your loved ones:

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Ingredients


Ingredients

• 2 tablespoons olive oil

• 1/2 white onion, diced

• 1 jalapeño pepper, diced

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• 2 cups gluten-free chicken stock

• 4 corn tortillas, cut into 1/2-inch strips

• 1 can black beans, drained and rinsed

• 1/2 cup sliced black olives

• 2 tablespoons chopped cilantro

• Salt and pepper, to taste

• 2 avocados, diced

• 1/4 cup crumbled queso fresco

• 2 tablespoons fresh lime juice


Instructions


Directions

1. Heat the olive oil in a deep skillet over medium heat.

2. Add the onion and jalapeño and cook until softened, about 5 minutes.

3. Add the garlic and cumin and stir to combine.

4. Add the chicken stock, tortilla strips, black beans, and olives. Stir to combine and bring to a simmer.

5. Reduce heat to low and allow to simmer for 15 minutes or until the sauce has thickened slightly.

6. Stir in the cilantro and season with salt and pepper.

7. Serve the chilaquiles topped with the diced avocado, crumbled queso fresco, and a drizzle of fresh lime juice. Enjoy!

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