OLD EL PASO GLUTEN FREE RECIPES

Steps:

• Heat the oven to 180°C (160°C for fan assisted ovens), gas mark 4.
• Spread half the tortilla chips in a medium baking dish. Squeeze half of the salsa over the chips and sprinkle with half of the cheese. Repeat with remaining chips, salsa and cheese.
• Bake in the oven for 10 minutes until the cheese is bubbling, or microwave for about two minutes. Top with avocado, soured cream and chile peppers.

Steps:

• Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Grease a 28 x 18cm (2 litre) baking dish with cooking spray or oil. Heat the oil in a large frying pan over a medium heat and cook the onion for 5-10 minutes, until softened. Add in the cumin and continue to cook for 2 minutes before stirring in the beans.
• Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.
• Cook in the oven for 15 minutes or until the cheese has fully melted. Remove the foil and cook for a further 5 minutes, until the cheese has begun to turn golden.