Pics by Franzi.
Here comes another gluten-free recipe… this time with a Mexican touch: An enchilada pot with taco shell pieces! ¡Ay, caramba!
Recipe: Serves 3.
2 TblSps olive oil, 5 taco shells (cut into pieces), 1 diced onion, 1 zucchini (diced), 1 bell pepper (diced), 1 garlic clove (minced), app. 200 g corn, 1 can kidney beans (rinsed and drained), salt, pepper, ground cumin, paprika, app. 200 g grated cheese, 125 ml enchilada sauce.
Heat the olive oil in a large skillet. Add onions and a pinch of salt. Cook for app. 2 minutes, then add zucchini, corn, bell pepper, garlic and beans. Season with the spices. Stir until everything is combined. Add the enchilada sauce and taco pieces and cook for app. 10 minutes. Add the grated cheese and stir. Turn the heat off and cover the skillet for some minutes, until the cheese is melted.
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