glutenfreedirtcheap

“You need to re-brand”, said my brother.  “Why?”  I asked. “Well, it’s not that cheap, and it’s not how I would do it.”  I asked him what he does for gluten-free.  He said, “I kind of make an enchilada.  Corn tortillas are really cheap.  Also, beans are incredibly cheap.”

This is my version of what he told me to do.

Ingredients:

Cooked pinto beans, from a can.  Bush’s are gluten-free.  (I couldn’t even find certified gluten-free dry pinto beans.)

Mission Corn Tortillas

cooked chuck steak (A crock pot for about twelve hours on low and some water will take care of that.)

generic cheese–it could be government issue, if you’re really going for cheap

Hatch Enchilada Sauce (It comes in a can from your regular grocery store.  It’s made in a factory in New Jersey, and it says gluten-free on the back. That just goes to prove there must be stupid ginger kids everywhere, even New Jersey.)

Kitchen apparati:

cutting knife

two plates

Directions:  Put two corn tortillas on a plate.  Shred chuck steak onto the tortillas.  Cut a small amount of cheese into vertical one inch slices and place in the center of each tortilla.  Without covering it, put the plate into the microwave on high for thirty seconds.  Take the plate out of the microwave and roll up the tortillas.  Open the can of Enchilada Sauce and pour about 20% of it onto the enchiladas.  Spoon 1/4 cup of cooked pinto beans onto the plate next to the enchiladas.  Cover the whole plate and put it into the microwave for three minutes on 50% power.  Finally, turn the microwave to the “high” setting for another 30 seconds.  You’re done.

Marvel at the cost of this per serving–it’s maybe $1.50 for about five minutes worth of conscious time.