Gluten-free Shrimp Enchiladas

Gluten-free Shrimp Enchiladas with Black Bean Quinoa Chili

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1┬ámedium sized onion
  • 1 cup quinoa
  • 2 cups water
  • 1 lb raw, deveined shrimp
  • 1 (28oz) can crushed tomato
  • 2 cloves garlic, chopped
  • 10 corn tortillas
  • 1 can organic black beans
  • 2 cups Double Roasted Salsa (I used Trader Joe’s)
  • Frank’s hot sauce & shredded Mexican cheese


  1. Boil pot of water with half a carrot and a quarter of an onion chopped up to cook the shrimp in.
  2. Cook shrimp until they turn pink, about a minute or two.
  3. In a separate pot bring 2 cups of water and 1 cup of quinoa to a boil. Cook 15 minutes, or until all the water in absorbed.
  4. In another large pot, heat olive oil and add garlic and onion. Cook until onion is softened.
  5. Add crushed tomato and black beans and begin to heat.
  6. Once crushed tomato begins to boil, add in cooked shrimp and quinoa. Mix and heat.
  7. Lay out tortillas in a baking dish small enough that the tortillas are lined up so that they wont unroll.
  8. Spoon chili mixture into center of tortillas. Roll up and place seam side down.
  9. Pour salsa over tortilla rolls, drizzle hot sauce to taste, and sprinkle shredded cheese on top.
  10. Bake approximately 15 minutes at 350 degrees.

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