Brooke loves refried beans and tortillas, and was really in the mood for them Monday night. So we investigated a little bit into gluten free options.
We found corn tortillas that are gluten free, and picked them up. Other than that, the rest of the meal is gluten free, so that was the only thing we needed to supplement.
I made about 2 or 3 cups of brown rice, cooked with a can of diced green chili peppers. I added to that a can of vegetarian refried beans (not because we are vegetarian, but because I think they taste better). We used this to fill the tortillas, and added to it sour cream and shredded cheese.
We were in a hurry so didn't add a lot of items that would be good on tacos, like shredded lettuce, diced tomatoes, sliced black olives, guacamole, or whatever you normally like to put on tacos.
This was a nice, easy dish, that is naturally gluten free. The longest part was cooking the rice, and I have read from quite a few gluten free families that keeping some pre-cooked rice is convenient since it is an essential go-to dish for people who are eating gluten free.
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