So now who's hungry?
I think I have found my new latest obsession.
I defrosted vegan chili that I had in the freezer and mixed it with some leftover rice. I took our corn tortillas and just piled the stuff in.
I spooned some spagetti sauce overtop and sprinkled Daiya vegan (gluten free and soy free) cheese.
I baked it in the oven for about 30 min at 375
That got me the first kind of Enchiladas. I chopped up some fresh green onions and tomatoes and sprinkled them over top.
Then came my second variation.
I spread olive oil on both sides of the corn wrap and then layed some of the stuffing in it. Rolled them up and baked them on a pan. They needed at least 30 min to crisp-en at 375. They were soooo good.
The corn wraps worked out amazingly well. My corn wraps had a gluten free label on the bag. They are a blank canvas. You can stuff them with anything.