Get ready to fiesta your taste buds with these 20 deliciously easy-to-make gluten-free Mexican recipes! From classic dishes like enchiladas and tacos, to innovative twists like cauliflower rice burrito bowls and quinoa-stuffed poblano peppers, there’s something for everyone in this mouthwatering collection. And the best part? Each recipe has been carefully crafted to be gluten-free, making it perfect for those with dietary restrictions or preferences.
Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to become new favorites. So go ahead, explore the flavors of Mexico without worrying about gluten, and get ready to spice up your mealtime routine!
Gluten Free Chicken Enchiladas with Verde Sauce
Elevate your mealtime with this flavorful and healthy recipe that combines tender chicken, crispy tortillas, and a tangy verde sauce. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into strips
– 6-8 corn tortillas (gluten-free)
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup roasted green chilies, chopped
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Verde sauce (see below for recipe)
Verde Sauce:
– 1 cup cooked spinach, drained
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by placing cooked chicken onto each tortilla, followed by black beans, green chilies, and cilantro.
5. Roll up and place seam-side down in a baking dish. Pour verde sauce over the top.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Cauliflower Rice Gluten Free Burrito Bowls
Transform your favorite burrito into a healthy and flavorful bowl dish by substituting traditional rice with cauliflower “rice”! This recipe is perfect for those following a gluten-free diet or just looking to mix things up.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 cup cooked chicken breast, shredded
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, salsa, sour cream, cilantro
Instructions:
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 3-4 minutes or until tender.
3. Add garlic, cumin, salt, and pepper to the skillet; cook for an additional minute.
4. Stir in cauliflower “rice” and cooked chicken breast; cook until heated through.
5. Serve in bowls with desired toppings.
Cooking Time: 15-20 minutes
Gluten Free Beef Tacos with Almond Flour Tortillas
Elevate your taco game with this flavorful recipe that combines tender beef, crunchy slaw, and crispy almond flour tortillas. Perfect for a quick weeknight dinner or a fun gathering with friends.
Ingredients:
– 1 pound ground beef
– 1/2 medium onion, diced
– 1/2 medium bell pepper, diced
– 2 cloves garlic, minced
– 1 packet gluten-free taco seasoning
– 8-10 almond flour tortillas
– 1 cup shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, salsa, diced tomatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, bell pepper, and garlic; cook until vegetables are tender.
4. Stir in gluten-free taco seasoning and cook for an additional 1-2 minutes.
5. Warm almond flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with beef mixture, slaw (shredded cabbage and carrots), and cilantro. Add desired toppings.
Cooking Time: 25-30 minutes
Zucchini and Black Bean Gluten Free Quesadillas
A flavorful and healthy twist on traditional quesadillas, this recipe combines the goodness of zucchini, black beans, and cheese for a delicious gluten-free snack.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can black beans, drained and rinsed
– 1/2 cup shredded Monterey Jack cheese (gluten-free)
– 4 corn tortillas (gluten-free)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: avocado, salsa, sour cream
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together zucchini slices, black beans, and cheese.
3. Place a tortilla in the skillet and sprinkle a quarter of the zucchini-bean mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Enjoy your gluten-free quesadillas!
Chipotle Gluten Free Shrimp Fajitas
Experience the bold flavors of a classic fajita dish, now with the added convenience of gluten-free ingredients.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup gluten-free chili powder (containing chipotle peppers)
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8-10 corn tortillas (gluten-free)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a medium bowl, combine shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat.
2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add onion and bell peppers; cook until tender, about 5 minutes.
3. Add the shrimp mixture to the skillet; cook for an additional 2-3 minutes or until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble fajitas by placing cooked shrimp and vegetables onto tortillas. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 15 minutes
Quinoa Stuffed Gluten Free Poblano Peppers
Experience the perfect blend of flavors and textures with this simple recipe that combines roasted poblano peppers with nutritious quinoa, savory black beans, and creamy cheese.
Ingredients:
– 4 large poblano peppers
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup shredded Monterey Jack cheese (gluten-free)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until skin is blistered and charred.
3. Remove the peppers from the oven and let them cool slightly. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix cooked quinoa, black beans, and shredded cheese. Stuff each poblano pepper with the quinoa mixture.
5. Return the peppers to the baking sheet and bake for an additional 15-20 minutes or until the filling is heated through.
Cooking Time: 55-60 minutes
Gluten Free Cheese and Spinach Tamales
Experience the traditional flavors of Mexico with a gluten-free twist! These cheesy spinach tamales are perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups gluten-free masa harina
– 1/4 cup vegetable shortening
– 1/2 cup warm water
– 1 pound cooked spinach, chopped
– 1 cup shredded Monterey Jack cheese
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– Vegetable oil for steaming
Instructions:
1. Combine masa harina and shortening in a bowl. Gradually add warm water to form a dough.
2. In a separate bowl, mix together chopped spinach, shredded cheese, salt, and cumin.
3. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.
4. Place a tablespoon of the spinach-cheese mixture in the center of each tamale. Fold the dough over the filling to form a triangle or square shape, and seal by pressing edges together with your fingers.
5. Steam tamales for 45-60 minutes, or until the dough is tender and the filling is heated through.
Cooking Time: 45-60 minutes
Corn-Free Gluten Free Chilaquiles
Start your day with a flavorful and nutritious twist on traditional chilaquiles, free from corn and gluten. This recipe uses sweet potato as a substitute for tortilla chips, making it perfect for those with dietary restrictions.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and cut into 1/4-inch thick rounds.
3. Toss the sweet potato slices with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.
4. In a separate pan, heat the diced tomatoes over medium heat. Add the roasted sweet potatoes and stir to combine.
5. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Gluten Free Pork Carnitas with Cassava Tortillas
Discover the rich flavors of Mexico with this gluten-free twist on traditional carnitas, paired with crispy cassava tortillas.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Cassava tortillas (homemade or store-bought)
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add the pork chunks in batches and sear until browned on all sides, about 5 minutes per batch.
3. Remove the pork from the pot and set aside. Reduce the heat to low and add the orange and lime juices, garlic, and oregano. Simmer for 10-15 minutes or until the sauce has thickened slightly.
4. Add the browned pork back into the pot, cover, and simmer for an additional 2-3 hours or until the meat is tender and easily shreds with a fork.
5. Warm cassava tortillas according to package instructions or by grilling them briefly on both sides.
6. Assemble the carnitas by placing shredded pork onto a warmed tortilla and serving immediately.
Cooking Time: 2-3 hours
Roasted Butternut Squash Gluten Free Enmoladas
Roasted Butternut Squash Gluten-Free Enchiladas: A flavorful and nutritious twist on traditional enchiladas, featuring roasted butternut squash and a blend of spices.
Coconut Flour Gluten Free Churros
Get ready to delight your taste buds with these crispy and sweet churros made with coconut flour, perfect for those with gluten intolerance or dietary restrictions.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (optional)
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a medium bowl, whisk together coconut flour, sugar, salt, and baking powder.
3. Add melted butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
4. Pipe the dough through a piping bag fitted with a star tip or a plastic bag with a corner cut off into 6-8 inch long strips.
5. Fry the churros for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
7. Dust with powdered sugar (optional) and serve warm.
Cooking Time: 10-12 minutes
Gluten Free Mexican Street Corn Salad
This vibrant salad brings together the flavors of Mexico with a twist: it’s gluten-free! Grilled corn, creamy crema, and tangy cotija cheese come together in a delicious celebration of fresh ingredients.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup crema (or substitute with Greek yogurt)
– 1/4 cup crumbled cotija cheese
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 5-7 minutes per side, or until slightly charred.
3. In a large bowl, whisk together crema, cotija cheese, jalapeño, lime juice, and cumin.
4. Once corn is grilled, slice off the kernels and add to the bowl with the crema mixture.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Turkey and Sweet Potato Gluten Free Taquitos
A flavorful twist on traditional taquitos, this recipe combines the savory taste of turkey with the natural sweetness of sweet potatoes. Perfect for a quick and easy meal or snack.
Ingredients:
– 1 pound ground turkey
– 1 medium sweet potato, cooked and mashed
– 1/2 cup corn tortillas (gluten-free)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground turkey, mashed sweet potato, olive oil, onion, garlic, and cumin. Mix well.
3. Place a spoonful of the turkey mixture onto the center of each tortilla.
4. Roll up the tortillas tightly and place seam-side down on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the taquitos are crispy and golden brown.
6. Serve hot with shredded cheese, if desired.
Cooking Time: 15-20 minutes
Gluten Free Avocado Lime Cheesecake
This refreshing dessert combines the creaminess of avocado with the brightness of lime, all wrapped up in a gluten-free crust. Perfect for warm weather gatherings or a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups gluten-free graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 avocado, mashed
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crust ingredients and press into a 9-inch springform pan.
3. In a blender, combine avocado, cream cheese, sugar, eggs, lime juice, and vanilla extract. Blend until smooth.
4. Pour cheesecake mixture over crust.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Chocolate Gluten Free Mexican Wedding Cookies
These gluten-free Mexican Wedding Cookies combine the classic flavors of chocolate and anise with the warmth of cinnamon and nutmeg, perfect for any occasion.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 cup semisweet chocolate chips
– Anise seeds or chopped pecans for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and nutmeg.
3. In a large bowl, cream sugar, brown sugar, and butter until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are set.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Plant-Based Gluten Free Chorizo Nachos
Elevate your snack game with this deliciously easy recipe that combines the flavors of chorizo and nachos, all while being plant-based and gluten-free. Perfect for a quick gathering or movie night!
Ingredients:
– 1 bag of gluten-free tortilla chips
– 1 can of black beans, drained and rinsed
– 1/2 cup of plant-based chorizo (such as Field Roast or Upton’s Naturals), crumbled
– 1/4 cup of vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup of chopped fresh cilantro
– 1 tablespoon of lime juice
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Arrange the tortilla chips in a single layer on a baking sheet.
3. In a separate bowl, mix together the black beans, chorizo, cheese shreds, cilantro, lime juice, salt, and pepper.
4. Spread the bean-chorizo mixture evenly over the tortilla chips.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Gluten Free Pozole with Hominy and Chicken
Pozole is a traditional Mexican stew made with hominy and various meats or vegetables. This recipe combines the flavors of chicken, hominy, and spices to create a hearty and comforting gluten-free dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups gluten-free chicken broth
– 2 cups cooked hominy (white or yellow)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: lime wedges, chopped cilantro, shredded cheese for garnish
Instructions:
1. In a large pot, combine chicken broth, hominy, onion, garlic, cumin, and smoked paprika.
2. Bring mixture to a boil, then reduce heat and simmer for 20 minutes or until flavors have melded together.
3. Add diced chicken and cook until heated through, about 10-15 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with lime wedges, cilantro, and cheese if desired.
Cooking Time: 40-50 minutes
Easy Gluten Free Sopes with Refried Beans
A traditional Mexican dish gets a gluten-free twist with these simple sopes, topped with creamy refried beans and perfect for a quick meal or snack.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 3/4 cup warm water
– Refried beans (homemade or store-bought)
– Optional toppings: shredded cheese, diced onions, sour cream, cilantro
Instructions:
1. In a large bowl, combine flour and salt.
2. Gradually add in the vegetable oil and warm water to form a dough.
3. Knead for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and flatten slightly with your hands or a rolling pin.
6. Heat a non-stick skillet or griddle over medium-high heat.
7. Cook sopes for 2-3 minutes on each side, until lightly browned and puffed.
8. Serve warm with refried beans and desired toppings.
Cooking Time: 15-20 minutes
Gluten Free Horchata Flan
A creamy and sweet dessert that combines the traditional Mexican drink horchata with a classic caramel flan. This gluten-free recipe is perfect for those who want to indulge in a rich and velvety treat.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 cup horchata (see note)
– 3 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour and sugar.
3. Add melted butter, horchata, eggs, vanilla extract, and salt. Whisk until smooth.
4. Pour mixture into 6 (6-ounce) ramekins or small cups.
5. Bake for 25-30 minutes, or until edges are set and centers are slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours.
Cooking Time: 25-30 minutes
One-Pot Gluten Free Mexican Casserole
A hearty, flavorful casserole that combines the best of Mexican cuisine with ease and convenience. This gluten-free recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup black beans, drained and rinsed
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, cumin, and chili powder; cook until the onion is translucent.
5. Stir in the cooked rice, diced tomatoes, and black beans.
6. Season with salt and pepper to taste.
7. Cover the pot and bake for 25-30 minutes or until hot and bubbly.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Summary
Discover the flavors of Mexico with these 20 gluten-free recipes that are easy to make! From classic dishes like enchiladas and tacos to innovative twists on traditional favorites, there’s something for everyone. Enjoy tender chicken or beef wrapped in almond flour tortillas, or try cauliflower rice burrito bowls for a vegan option. Other highlights include quinoa-stuffed poblano peppers, coconut flour churros, and plant-based chorizo nachos. Whether you’re a gluten-free newbie or just looking to spice up your meal routine, these recipes are sure to delight.
