Allergen Friendly Food

January 23, 2013

An artist and talented cook, Angie Nordstrum exercises her creativity in and out of the kitchen. In her monthly column, she shares delicious recipes free of the top eight allergens responsible for 90% of all food-related allergic reactions: dairy, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish.

Today, Angie whips up veggie-packed baked enchiladas with a surprising ingredient: hashbrowns!

Illustration by Angie Nordstrum


Mexican food is always a hit at my house, where we love experimenting with different chiles, salsas, and ethnic flavors. This recipe was inspired by Rip Esselstyn’s Engine 2 Diet recipe for Matt Moore’s Enchiladas. The recipe is vegan and quite delicious, but I have modified it by adding extra vegetables, corn chips, and Daiya cheese.

We always have a bag or organic corn chips on hand, and I often end up with a couple cups of broken chips at the bottom of a big bag. I save these crumbled chips and use them in my baked enchiladas.

I use 505 Southwestern Red Chile Enchilada Sauce in this recipe. It is a New Mexican red chile sauce that is full of fabulous red chile flavor! And it's gluten free, using rice flour as the thickener. If your family has a favorite enchilada sauce, you can feel free to use that in place of the 505 Southwestern brand.

My son is crazy for hashbrowns in any form. Here, I combine them with nutrient-rich spinach, mushrooms, onions, corn, and black beans, taking advantage of the fact that baked dishes are a great opportunity to "sneak in" some extra veggies. Enjoy!

Allergy Friendly Baked Enchiladas

Makes one 9"x13" pan

16 ounces frozen hashbrowns
8 ounces frozen spinach, thawed
1 cup frozen corn, thawed
16 ounces can black beans, drained and rinsed
2 cups mushrooms, sliced
1 onion, diced
1 tablespoon organic canola oil
2 teaspoons salt
2 teaspoons cumin
2 tablespoons chili powder
4 cups corn chips, crumbled and broken
2 16-oz jars 505 Southwestern Red Chile Enchilada Sauce
1 cup Daiya cheese, cheddar style, divided

See the full recipe (and save and print it) here.

Like this post? See Angie's previous topic: Vegan Shepherd's Pie.

Angie is an associate graphic artist at WFM Pearl Street in Boulder. As a mother to a son with life-threatening food allergies, Angie is also a dedicated food allergy advocate.

angie nordstrum

2 Comments Add a Comment
  • Local_chevre_demo

    dominique.echard says: I KNEW you had to be an SGA when I saw the art instead of a photograph! Cool recipe, I'm inspired to make this soon for my boyfriend and me. This will be warm and comforting in this cold weather and the hash browns are a nice touch to add bulk and a note of convenience.

    about 1 year ago Reply to this »
  • An

    Food Allergy Angie says: Hi Dominique~ thanks for your comments and let me know how your Allergy Friendly Baked Enchiladas work out!

    about 1 year ago

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