When craving both something light and something Mexican try these vegan and gluten free enchiladas. The potatoes add a bit of texture and enough that even meat lovers won’t need meat to be added in. I added a bit of fresh jalepenos and some tabasco sauce on top to give a bit more kick with each bite.
This salad is perfect for a main course. I had some with some gluten-free buckwheat crackers on the side to add a little more crunch to the salad. This also is great to keep in the fridge for lunches or meals later in the week.
This salad is perfect for a small side dish or even as a great addition to a veggie burger. Personally, I had made this dish as a side addition to some asian cucumber rolls for a light summer dinner. I also would recommend adding some nuts, either peanuts or almond slices on top.