Enchilada Pie, gluten-free, dairy-free and vegan

Today I’m sharing a Recipe Renovation for Enchilada Pie, gluten-free, dairy-free and vegan. 

In the top five questions people ask me about switching to a gluten-free diet is if they should just throw all their treasured cookbooks. Absolutely NOT! Many recipes are easily renovated and modified to make them work with your dietary restrictions. 

The recipe I’m sharing today started with this Mexican Lasagna from Amanda’s Cookin’. While the focus of Amanda’s site isn’t gluten-free food, you’ll find plenty of recipes there that you can make work for you. Same with your treasured cookbooks! 

Amanda’s Cookin’ Mexican Lasaga, photo by Amanda’s Cookin’

This recipe IS naturally gluten-free as written, however I made some simple swaps to make it dairy-free and vegan. I make casseroles to share at a potluck for my favorite local animal shelter’s staff a few times a year and always bring something that the staff members who are gluten-free and vegan can enjoy. (More on that below…)

The Renovations…

• This recipe calls for ground beef. Instead, I use Gardein’s ground be’f. I use one package as the equivalent to a pound of ground beef. 
• Beans: the recipe calls for black beans. I use 1.5 cups of whatever beans I have handy. I belong to the Rancho Gordo Bean Club (I know, it’s a little nerdy) and cook a pound of beans each week to use in several meals. I have really enjoyed pinto beans and cranberry beans in this recipe.
• Tomatoes or Salsa? The original recipe shares how to use salsa instead of tomatoes. ALWAYS read the blog post, so many bits of helpful information tucked into posts. I like salsa best, but it’s also delicious with fire roasted tomatoes. 
• Taco seasoning: This is a spot for sneaky gluten and dairy. I make this recipe and keep a jar of it handy. 
• Cheese: Even if you aren’t dairy-free, pay attention to this… Violife shredded cheese is MORE creamy in this recipe than regular dairy cheese. I’ve had it both ways and will use Violife moving forward. Pro-tip: if you live near a Target, check the Violife price on their app. I have consistently been finding sales for Violife that aren’t advertised in the store. 
• Sour cream: I LOVE cashew cream instead of dairy sour cream. This recipe from Cookie and Kate works very well and thickens up as it chills in the refrigerator. 
• Tortillas: No change necessary here, just a spot to double check to make sure your corn tortillas are gluten-free. 

The Success Story…

I’ve now made this twice for potluck lunches. Both times I have gotten back an empty pan, not a single piece left. That’s saying something as I am in good company with the others who contribute to these potlucks, plenty of good cooks. Additionally, this recipe makes plenty, serving 12 easily as a main course!

A Note on Potlucks: 

Anyone who has dietary restrictions or allergies knows that a potluck is a danger zone. I rarely eat much at a potluck other than something from the crudite tray. When I take a dish to a potluck, I make a sign to go with it. I list the ingredients, along with titles like gluten-free and vegan. Lately I’ve also been including a QR Code with a link to the recipe. Canva’s free version has lots of options for doing a bit of design work and creating a QR Code. 

Don’t toss out your treasured recipes. 

That’s the point of this post. Find a way to renovate your treasured recipes, adapt the ingredients to fit your needs. Don’t be afraid to experiment a bit. Cooked dishes will always be easier to modify that baked goods, so if you are a bit hesitant, try something cooked first.