Deb Brammer

Enchilada Chips

by Lisa Bolton

 

Mix together

1/2 pound (225 grams) ground meat, browned

1 cup cooked black beans

1/2 onion, diced

1/2 cup corn, frozen or canned

 

Sauce

1 can tomato sauce (8 ounces, about 200 grams)

1/4 cup margarine or butter

1 teaspoon chili powder

1 teaspoon vinegar

Heat sauce. Mix with other ingredients. Serve on GF corn chips topped with shredded cheddar cheese.

 

[For non-gluten free folk, mix half of the sauce with the filling and wrap in flour tortillas. Put the rest of the sauce on top of the enchiladas and top with shredded cheese. Bake at 350F (175C) for 15-20 minutes.]

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