Recipe Swap: Kasey @ Buttonwood Cottage
Recipe Swap: Kasey @ Buttonwood Cottage

Recipe Swap: Kasey @ Buttonwood Cottage

Well guys, I am very excited to be doing my very first recipe swap! Kasey over at Buttonwood Cottage came up with the idea to exchange recipes since we both share a love {need} for gluten free cooking and I am pumped to be participating. Kasey has a wonderful  blog about gf cooking, crafts, life and more… not to mention she has an Etsy store premiering February 2nd {of handmade crochet accessories} that everyone should check out along with her blog! {Also be sure to head on over there and check out my post after you read this one.}

So here it is:

Gluten Free Bean & Cheese Enchiladas

Hi Everyone! First, I’d like to thank Kate for letting me share this guest post with you. Kate and I share an interest in gluten free cooking so we thought we’d swap recipes. So here goes…

I choose to make a fairly simple Bean & Cheese Enchilada recipe. First I found my inspiration recipe on You can find the original here []

Enchiladas are fairly close to gluten free as it is. In many cases you only need to swap traditional flour tortillas or corn flour tortillas for the
gluten free corn tortillas and you are ready to go.

But be careful – not all ingredients are made equal. Wheat flour and gluten are used as a thickener and binding agent in a lot of sauces (like enchilada sauce) so ALWAYS read the label.


  • 1 (15 oz) can red kidney beans, drained, rinsed and partially mashed.
  • 1 (4 oz) can diced green chile peppers
  • ½ cup whole kernel corn (if you use frozen thaw it first, if you use canned drain it first)
  • 1 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 2 c. shredded cheese (I “mexican” or “pepper-Jack” but it’s up to you)
  • 2 (10 oz) cans/bottles of enchilada sauce (again mild, medium, hot, or some combination of the two-it’s your choice)
  • 8-10 corn tortillas (this will depend on the size of your pan and how much filling you put in each enchilada)
  • fresh cilantro for garnish
  1. Preheat your oven to 375 degrees. 
  2. Pour
    drained and rinsed kidney beans into a a large bowl. Mash. Add chile
    peppers, corn, chili powder, salt, cumin, 1 c. of cheese, and 1 cup of
    enchilada sauce. Combine complete.
  3. Spread ¼ c. of enchilada sauce in the bottom of a 13×9 baking dish (this needs to be at least 2 inches deep).
  4. Brush
    1 side of your tortilla with enchilada sauce, spoon roughly ¼ cup of
    bean mixture in center of tortilla (sauce side up); roll tortilla
  5. Place enchilada in the baking dish, seam side up. Repeat with remaining tortillas until you run out of the bean mixture.
  6. Cover enchilada’s with remaining sauce and top with 1 c. cheese.
  7. Bake at 375 for 15 minutes. Garnish with cilantro and serve!
made this for my friend Keri this weekend (who does not keep to a
gluten free diet) and she loved it! However, we made a mess getting them
out of the pan, so there are no pretty “after” photos for your. Looks
like you’ll just have to try them yourself! 
Bon appetit!


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