|source: Real Simple|
2 Tab. canola oil
1 medium onion
1 pound ground beef
2-15 oz. cans pinto beans, rinsed
8 oz. cheddar cheese (more if you wish)
4 oz. gfcf cheddar cheese shreds
4 cups enchilada sauce
16-6 inch corn tortillas
optional toppings: sour cream, cilantro and salsa
2 med. zucchini (optional)
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Take 1/4 out of the pan and set aside. Add the beef to the rest and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in one can of the beans. Add the other can of beans to the onions you set aside. and 1 cup of the Cheddar.
Spread 1 cup of the enchilada sauce in the bottom of a 9 x 13-inch baking dish and 1/2 cup each in two 9 inch square dishes.
Roll up the beef mixture and some of the cheese in 8 of the tortillas and place the rolls seam-side down in the 9 x 13 inch dish.
Roll up the beef mixture and some of the gfcf cheese in four of the tortillas and place the rolls seam-side down in a 9 inch square dish.
Roll up the bean and onion mixture and some of the cheese in four of the tortillas and place the rolls seam-side down in the other 9 inch square dish.
Top the 9 x 13 pan with with 1 cup of enchilada sauce and cup of Cheddar.
Top the gfcf pan with 1/2 cup of enchilada sauce and 1/2 cup gfcf cheddar cheese shreds.
Top the vegetarian pan with 1/2 cup of enchilada sauce and 1/2 cup of cheddar.
Bake all three pans until the cheeses are brown in spots, 10 to 15 minutes.
Meanwhile, heat the remaining tablespoon of oil in another skillet over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes.
Serve the enchiladas with the sour cream, salsa, and cilantro and the zucchini on the side, if you made it.
Modified slightly from the recipe at Real Simple.