40+ Flavorful Saturday Gluten-Free Mexican Recipes for Every Occasion

Weekends are the perfect time to try new dishes, especially when you’re craving vibrant, flavorful meals that are both satisfying and easy to prepare.

If you’re someone who enjoys Mexican cuisine but needs gluten-free options, you’re in luck!

Mexican food is naturally full of bold flavors, and with a few tweaks, it’s easy to make gluten-free versions of classic dishes that everyone will love.

Whether you’re preparing a family meal or hosting a Saturday get-together, these 40+ gluten-free Mexican recipes will add some spice to your weekend and keep you feeling satisfied without any gluten.

From hearty tacos and enchiladas to fresh salads and savory breakfasts, there’s a gluten-free Mexican dish for every occasion.

Let’s dive into a variety of gluten-free options that will leave you craving more.

40+ Flavorful Saturday Gluten-Free Mexican Recipes for Every Occasion

Saturday is the perfect day to explore new flavors, and what better way to do that than with these 40+ gluten-free Mexican recipes?

With so many options, from flavorful tacos and satisfying casseroles to fresh salads and indulgent desserts, you can create a delicious and gluten-free feast that everyone will enjoy.

These recipes offer the perfect balance of nutrition and flavor while staying true to the bold and diverse elements of Mexican cuisine.

No need to miss out on your favorite Mexican dishes — these gluten-free alternatives ensure that you can savor all the deliciousness without any worries.

Whether you’re cooking for yourself, your family, or a crowd, these gluten-free Mexican recipes will make your Saturday meals more exciting than ever.

Spicy Chicken Enchiladas with Green Chile Sauce

These gluten-free Spicy Chicken Enchiladas with Green Chile Sauce are the perfect way to add a touch of spice and flavor to your Saturday evening. Made with tender shredded chicken, creamy cheese, and a tangy green chile sauce, they’re wrapped in gluten-free tortillas that make them perfect for anyone avoiding gluten. This dish is ideal for a family dinner or a gathering with friends, offering authentic Mexican flavor without compromise.

Ingredients

For the Filling:

• 2 cups cooked and shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste

For the Sauce:

• 2 cups green chile enchilada sauce (ensure gluten-free)
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced green chiles

For Assembly:

• 8 gluten-free tortillas
• 1/2 cup shredded cheddar cheese (for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine shredded chicken, Monterey Jack cheese, sour cream, cumin, chili powder, salt, and pepper. Mix until well combined.
3. Pour 1/2 cup of the green chile sauce into the bottom of a baking dish.
4. Fill each gluten-free tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
5. Pour the remaining green chile sauce over the top of the enchiladas, ensuring they are fully covered.
6. Sprinkle cheddar cheese over the top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve warm.

These enchiladas are a guaranteed crowd-pleaser with their bold flavors and creamy texture. Whether served with a side of Mexican rice or a fresh salad, this dish will make your Saturday feel extra special. Perfect for sharing or indulging solo, these gluten-free enchiladas are as satisfying as they are wholesome.

Gluten-Free Carne Asada Tacos with Avocado Salsa

Take your Saturday up a notch with these Gluten-Free Carne Asada Tacos with Avocado Salsa. Juicy, marinated steak is grilled to perfection, sliced thin, and served on gluten-free corn tortillas. Paired with a zesty avocado salsa, these tacos are bursting with fresh, authentic Mexican flavors that will make your weekend feel like a fiesta.

Ingredients

For the Carne Asada:

• 1 1/2 lbs flank steak
• 1/4 cup olive oil
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 jalapeño, finely diced (optional)
• Salt to taste

For Assembly:

• 8-10 gluten-free corn tortillas
• Lime wedges and additional cilantro for garnish

Instructions

1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Add the flank steak and marinate for at least 2 hours or overnight.
2. Preheat your grill or grill pan to medium-high heat. Cook the steak for 5-7 minutes per side, or until it reaches your desired doneness. Let it rest for 10 minutes, then slice thinly against the grain.
3. For the avocado salsa, combine diced avocado, red onion, cilantro, lime juice, jalapeño, and salt in a bowl. Gently mix until well combined.
4. Warm the corn tortillas on the grill or stovetop. Fill each tortilla with sliced carne asada and top with avocado salsa.
5. Garnish with lime wedges and cilantro before serving.

These tacos are a perfect combination of smoky, savory steak and creamy, tangy avocado salsa. With their vibrant flavors and gluten-free base, they’re sure to become a Saturday staple in your household. Serve with a side of grilled veggies or tortilla chips for a complete meal that’s both satisfying and delicious.

Gluten-Free Mexican Street Corn Quinoa Salad

This Gluten-Free Mexican Street Corn Quinoa Salad is a fresh and zesty option for a light yet filling Saturday meal. Inspired by the flavors of elote, this salad features roasted corn, fluffy quinoa, and a creamy lime dressing. Perfect for a casual lunch or dinner, it’s packed with nutrients and vibrant Mexican flavors that everyone will love.

Ingredients

For the Salad:

• 1 cup quinoa, rinsed and cooked
• 2 cups roasted corn kernels (from fresh or frozen)
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1 jalapeño, finely diced

For the Dressing:

• 3 tablespoons mayonnaise
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions and let it cool to room temperature.
2. If using fresh corn, roast it on the grill or stovetop until slightly charred, then cut the kernels off the cob. If using frozen corn, roast it in a hot skillet until caramelized.
3. In a large bowl, combine quinoa, roasted corn, Cotija cheese, cilantro, red onion, and jalapeño.
4. In a small bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss until well coated. Chill for 15 minutes before serving for the best flavor.

This quinoa salad is a delightful mix of textures and flavors that’s both healthy and indulgent. It’s perfect as a main dish or a side, pairing well with grilled proteins or tortilla chips. Make your Saturday memorable with this easy, gluten-free take on Mexican street corn!

Gluten-Free Beef and Bean Chili

This Gluten-Free Beef and Bean Chili is a rich, hearty, and comforting dish perfect for a Saturday gathering or a cozy meal with the family. Full of ground beef, beans, tomatoes, and a variety of spices, this chili brings bold flavors in every bite. It’s gluten-free and can easily be adjusted for different spice levels, making it a versatile dish to enjoy all winter long.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup beef broth (or vegetable broth for a lighter option)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream or shredded cheese (optional topping)

Instructions

1. In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, about 5-7 minutes.
2. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute to toast the spices.
3. Add the diced tomatoes, tomato paste, beans, and beef broth. Stir to combine, then bring the mixture to a simmer.
4. Cover the pot and let the chili simmer for 30-45 minutes, stirring occasionally, until the flavors meld together.
5. Taste and adjust seasoning if needed, adding more salt, pepper, or chili powder for extra heat.
6. Serve hot with chopped cilantro, sour cream, or shredded cheese on top.

This gluten-free beef and bean chili is a satisfying meal, full of depth and flavor. It’s perfect for warming up during colder months, and it also makes great leftovers for the next day. The heartiness of the beans and beef makes it a filling meal, while the spices create a well-balanced heat that will please any chili lover. Serve it with cornbread or tortilla chips for a complete meal.

Grilled Shrimp Tacos with Lime-Cilantro Slaw

These Grilled Shrimp Tacos with Lime-Cilantro Slaw are light yet flavorful, making them the perfect Saturday lunch or dinner. The shrimp are marinated in a blend of lime, garlic, and chili powder, then grilled to perfection. Paired with a tangy, creamy slaw and wrapped in gluten-free tortillas, these tacos bring together fresh and bold flavors that are sure to brighten your weekend.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Lime-Cilantro Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

For Assembly:

• 8 gluten-free corn tortillas
• Extra lime wedges for garnish

Instructions

1. In a bowl, combine the olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes.
2. While the shrimp marinate, make the slaw. In a bowl, mix the shredded cabbage, cilantro, mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper. Stir until well combined and refrigerate until ready to serve.
3. Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Warm the corn tortillas on the grill or stovetop.
5. To assemble the tacos, place a few grilled shrimp on each tortilla, top with a generous spoonful of lime-cilantro slaw, and garnish with lime wedges.

These shrimp tacos are a perfect blend of flavors and textures, from the tender, smoky shrimp to the crisp and refreshing slaw. The tangy lime and creamy dressing balance the spices in the shrimp, making each bite incredibly satisfying. They’re light yet filling, making them an ideal dish for a Saturday afternoon. Pair them with a cold margarita or fresh fruit salsa for a complete and festive meal.

Gluten-Free Mexican Rice and Beans

This Gluten-Free Mexican Rice and Beans is a delicious, simple side dish that pairs well with almost any Mexican meal. With perfectly cooked rice, black beans, and a variety of seasonings, this dish is hearty, satisfying, and packed with flavor. It’s perfect for anyone who enjoys authentic Mexican cuisine but needs a gluten-free option.

Ingredients

• 1 cup long-grain rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges for serving

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the rice to the saucepan and stir for a minute or two until the rice is lightly toasted.
3. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Then add the chicken broth and bring to a boil.
4. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
5. Once the rice is done, stir in the black beans and heat through, about 3-4 minutes.
6. Garnish with fresh cilantro and serve with lime wedges.

This gluten-free Mexican rice and beans dish is a flavorful, easy-to-make side that complements any Mexican meal. It’s a great option to serve with grilled meats, tacos, or even as a stand-alone vegetarian dish. With its smoky and slightly spicy flavors, it’s the perfect addition to any Saturday gathering or a simple, satisfying dinner.

Gluten-Free Mexican Breakfast Burrito

These Gluten-Free Mexican Breakfast Burritos are a satisfying and flavorful way to kickstart your Saturday morning. Packed with scrambled eggs, crispy bacon, sautéed peppers and onions, and a savory blend of spices, all wrapped in a gluten-free tortilla, they offer a delicious, hearty meal. The best part is that they can be easily customized to suit your taste, making them perfect for a weekend brunch with family or friends.

Ingredients

For the Filling:

• 4 large eggs, scrambled
• 4 slices of bacon, cooked and crumbled
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa

For Assembly:

• 4 gluten-free flour tortillas
• 1 tablespoon olive oil (for sautéing)
• 1/4 cup fresh cilantro, chopped (optional)
• Avocado slices or guacamole (optional)

Instructions

1. In a skillet, heat the olive oil over medium heat. Add the bell peppers and onions and sauté until softened, about 5 minutes.
2. Add the cumin, chili powder, salt, and pepper, and cook for another minute, stirring to combine.
3. In another pan, scramble the eggs until fully cooked and set aside.
4. Warm the gluten-free tortillas in a skillet or microwave until soft and pliable.
5. To assemble, layer each tortilla with scrambled eggs, sautéed peppers and onions, crumbled bacon, shredded cheese, and a spoonful of salsa.
6. Roll the tortillas into burritos, folding in the sides as you go, and serve with avocado slices or guacamole and fresh cilantro, if desired.

These breakfast burritos are a savory and satisfying start to your day, with a perfect combination of eggs, bacon, and spices. The gluten-free tortillas provide a soft and sturdy base, while the fresh toppings and salsa bring vibrant flavor. Whether you’re hosting a brunch or enjoying a weekend treat, these breakfast burritos are sure to impress and keep you full until lunch.

Gluten-Free Mexican Chilaquiles

Chilaquiles are a beloved Mexican dish that is typically made with fried tortillas, sauce, and a variety of toppings. This Gluten-Free Mexican Chilaquiles recipe swaps traditional tortillas with gluten-free chips, giving you a delicious, crispy base that’s drenched in a flavorful tomato-chili sauce. Topped with eggs, cheese, and cilantro, this dish is perfect for a savory and satisfying Saturday brunch or lunch.

Ingredients

For the Sauce:

• 2 cups tomato sauce
• 1/2 cup chicken broth
• 1-2 dried ancho chiles (or substitute with chili powder)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt to taste

For the Chilaquiles:

• 4 cups gluten-free tortilla chips
• 4 large eggs (optional: fried or scrambled)
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped cilantro
• 1/2 small red onion, thinly sliced
• 1/4 cup sour cream (optional)
• Lime wedges for garnish

Instructions

1. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
2. Add the tomato sauce, chicken broth, ancho chiles (or chili powder), cumin, and salt. Stir well and bring to a simmer. Let the sauce cook for 10-15 minutes, allowing the flavors to meld together.
3. While the sauce cooks, prepare the chilaquiles. In a large pan, toss the gluten-free tortilla chips with the warm sauce until they are well coated but still crunchy.
4. Cook the eggs to your liking (scrambled or fried) and set aside.
5. To serve, plate the saucy tortilla chips, top with the cooked eggs, and sprinkle with Cotija cheese, chopped cilantro, red onion, and a dollop of sour cream.
6. Garnish with lime wedges and serve immediately.

This gluten-free chilaquiles dish is a delicious and filling meal that combines the crunch of tortilla chips with a rich, smoky sauce. The creamy eggs and tangy Cotija cheese add richness, while the cilantro and lime bring brightness. Whether you enjoy it for breakfast or lunch, chilaquiles are a perfect dish to savor on a leisurely Saturday.

Gluten-Free Mexican Stuffed Peppers

These Gluten-Free Mexican Stuffed Peppers are a flavorful, healthy, and hearty option for your Saturday dinner. Bell peppers are filled with a savory mixture of seasoned ground turkey, black beans, corn, and rice, topped with melted cheese, and baked to perfection. This dish is both satisfying and easy to prepare, making it a great option for a family meal or meal prep for the week.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1/2 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 tablespoon olive oil

For Garnish:

• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes.
3. Add the cumin, chili powder, salt, and pepper to the turkey mixture and stir to combine. Add the rice, black beans, and corn, and cook for another 5 minutes until heated through.
4. Stuff the bell peppers with the turkey mixture, pressing it down gently to pack it in. Place the stuffed peppers in a baking dish.
5. Top each pepper with shredded cheese and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

These gluten-free Mexican stuffed peppers are a filling and nutritious meal that brings bold flavors with every bite. The combination of seasoned turkey, black beans, and corn in the tender peppers is both satisfying and healthy. Serve with a side salad or rice for a complete dinner that’s perfect for your Saturday evening.

Gluten-Free Mexican Mole Chicken

This Gluten-Free Mexican Mole Chicken is a rich and flavorful dish that combines the deep, complex flavors of mole sauce with tender, juicy chicken. Mole is a traditional Mexican sauce made with a variety of spices, chilies, and sometimes chocolate, creating a perfect balance of savory, sweet, and spicy flavors. Paired with a side of rice or tortillas, this dish is an unforgettable addition to your Saturday meal plan.

Ingredients

For the Mole Sauce:

• 2 tablespoons olive oil
• 2 dried ancho chilies, seeds removed
• 2 dried guajillo chilies, seeds removed
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cinnamon
• 1 teaspoon cumin
• 2 cloves garlic, minced
• 1/4 cup peanut butter
• 1/4 cup tomato paste
• 1 tablespoon sugar
• 1/4 cup chicken broth
• 1/4 cup almonds or cashews (optional)
• Salt to taste

For the Chicken:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the dried ancho and guajillo chilies and toast them for 1-2 minutes until fragrant.
3. Add garlic, cocoa powder, cinnamon, cumin, and sugar, and cook for another minute. Stir in the tomato paste, peanut butter, and chicken broth, then simmer for 10 minutes.
4. Use a blender or immersion blender to puree the mole sauce until smooth. Add more broth if the sauce is too thick.
5. Season the chicken thighs with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes on each side.
6. Pour the mole sauce over the chicken thighs, covering them completely. Transfer the skillet to the oven and bake for 30-35 minutes, until the chicken is cooked through.
7. Serve the chicken with a drizzle of mole sauce on top and a side of rice or gluten-free tortillas.

This Gluten-Free Mexican Mole Chicken brings the bold, earthy flavors of traditional mole sauce right to your table. The rich sauce, with its hints of chocolate and spices, pairs beautifully with the tender, juicy chicken. This dish is perfect for special occasions or a weekend dinner, offering an indulgent yet gluten-free option that will impress anyone at your table.

Gluten-Free Mexican Chicken Pozole

Pozole is a comforting Mexican soup made with hominy and meat, often served during holidays and special occasions. This Gluten-Free Mexican Chicken Pozole features tender chicken, hominy, and a flavorful broth made with a blend of chilies and spices. It’s a hearty, satisfying dish that’s naturally gluten-free and perfect for a cozy Saturday meal.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 4 bone-in, skinless chicken breasts
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 dried guajillo chilies, seeds removed
• 1 dried ancho chili, seeds removed
• 8 cups chicken broth (make sure it’s gluten-free)
• 1 can (15 oz) hominy, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste

For Garnishes:

• Shredded lettuce or cabbage
• Radishes, thinly sliced
• Fresh cilantro, chopped
• Lime wedges
• Tortilla chips (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned.
2. Add the onion, garlic, and dried chilies to the pot, followed by the chicken broth, hominy, cumin, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
3. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir.
4. Continue to simmer for another 10-15 minutes to let the flavors combine.
5. Serve the pozole hot, garnished with shredded lettuce, radishes, cilantro, and a squeeze of lime juice. Add tortilla chips on the side for extra crunch if desired.

This Gluten-Free Mexican Chicken Pozole is a rich and flavorful soup that’s perfect for chilly Saturdays. With tender chicken, hominy, and a slightly spicy broth, it offers a satisfying balance of flavors. Garnished with fresh toppings like lettuce, radishes, and cilantro, it’s a complete, warming meal that’s sure to become a family favorite.

Gluten-Free Mexican Sweet Potato and Black Bean Tacos

These Gluten-Free Mexican Sweet Potato and Black Bean Tacos are a healthy, vegetarian option that’s full of flavor and perfect for a Saturday evening meal. Roasted sweet potatoes and black beans are seasoned with cumin, chili powder, and lime, then wrapped in a gluten-free tortilla and topped with fresh salsa and avocado. These tacos are not only filling but also offer a delicious blend of sweet, smoky, and savory flavors.

Ingredients

For the Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• Salt and pepper to taste

For the Toppings:

• 1/2 cup salsa (store-bought or homemade)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 8 gluten-free corn tortillas

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat. Stir in the lime juice and season with salt and pepper to taste.
4. Warm the gluten-free tortillas in a skillet or microwave.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla, followed by black beans, salsa, and avocado slices. Garnish with fresh cilantro.
6. Serve immediately with lime wedges on the side.

These gluten-free sweet potato and black bean tacos are a vibrant, healthy meal that is packed with flavor and texture. The sweetness of the roasted potatoes and the earthiness of the black beans create a perfect balance, while the avocado and salsa add freshness and creaminess. These tacos are a perfect choice for a plant-based dinner or a light but filling Saturday meal.

Gluten-Free Mexican Beef Empanadas

These Gluten-Free Mexican Beef Empanadas are a delicious handheld treat filled with seasoned ground beef, onions, olives, and spices, all wrapped in a gluten-free dough. They are crispy on the outside and savory on the inside, making them a perfect snack or main dish for a Saturday gathering. These empanadas are easy to make and can be prepared ahead of time, making them a great option for parties or a fun weekend meal.

Ingredients

For the Dough:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (if not in the flour blend)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup cold butter, cubed
• 1 large egg
• 2-4 tablespoons cold water (as needed)

For the Filling:

• 1 lb ground beef
• 1/2 onion, finely chopped
• 1/4 cup green olives, chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup tomato paste
• 1/4 cup beef broth
• 1 egg, beaten (for egg wash)

Instructions

1. To make the dough, combine the gluten-free flour, xanthan gum, salt, and baking powder in a large bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the egg and 2 tablespoons of cold water and mix until a dough forms. Add more water as needed, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
3. While the dough chills, make the filling. In a skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, add the onion and cook for 5 minutes until softened.
4. Stir in the chopped olives, cumin, chili powder, salt, pepper, tomato paste, and beef broth. Simmer the mixture for 5-10 minutes, until thickened and fully combined.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Using a round cutter (about 4 inches in diameter), cut out circles of dough.
7. Place a spoonful of filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then pinch the edges together to seal. Brush the empanadas with beaten egg.
8. Arrange the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

These Gluten-Free Mexican Beef Empanadas are flavorful and crispy, with a savory filling that will satisfy any craving. The tender dough holds up well against the hearty beef and spices, and the olives add a nice touch of brininess. Perfect for a snack, appetizer, or light dinner, these empanadas will be a hit at any gathering and are easy to customize with different fillings.

Gluten-Free Mexican Avocado Salad

This Gluten-Free Mexican Avocado Salad is a fresh, vibrant dish perfect for a light Saturday lunch or as a side to any Mexican meal. Packed with creamy avocados, crisp vegetables, and a tangy lime dressing, it’s an easy and healthy dish to whip up in no time. The combination of textures and the zesty flavors make this salad a refreshing addition to any meal.

Ingredients

• 3 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced avocados, cherry tomatoes, red onion, corn, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with additional cilantro if desired.

This gluten-free Mexican avocado salad is a light, refreshing dish that bursts with flavor. The creamy avocados pair perfectly with the sweet tomatoes and crunchy corn, while the lime dressing adds a zesty finish. It’s a versatile salad that can be enjoyed on its own or as a side dish with tacos, grilled meats, or any Mexican-inspired meal.

Gluten-Free Mexican Grilled Street Corn (Elote)

Grilled Mexican street corn, or Elote, is a popular and flavorful snack that’s perfect for summer or any weekend gathering. This gluten-free version features charred corn on the cob smothered in a creamy, tangy sauce made from mayonnaise, lime, and cotija cheese. Sprinkled with chili powder and cilantro, it’s an irresistible treat that will transport you to the streets of Mexico.

Ingredients

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 cup fresh cilantro, chopped (optional)
• Salt to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are charred and cooked through.
3. In a small bowl, mix the mayonnaise, sour cream, lime juice, and garlic powder until smooth.
4. Once the corn is grilled, brush the mayo-sour cream mixture generously over each ear of corn.
5. Sprinkle with crumbled cotija cheese, chili powder, and salt. Garnish with fresh cilantro and serve immediately.

This Gluten-Free Mexican Grilled Street Corn is an iconic dish that delivers bold flavors with every bite. The creamy sauce and tangy lime complement the smoky, charred corn, while the cotija cheese adds a salty richness. Perfect for outdoor gatherings, BBQs, or as a side dish, this Elote is sure to become a favorite in your gluten-free Mexican recipe collection.

Note: More recipes are coming soon!