Vegan Enchiladas
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Discover the recipe to make gluten-free and dairy-free vegan enchiladas with with spinach, sweetcorn and black beans. Yummy!
20 August, 2018
ingredients
Rice flour
150 g, plus extra for dusting
Potato starch
50 g
Tapioca flour
50 g
Bean flour
45 g
Xanthan gum
2 tsp
Baking powder
1 tsp, gluten free
Sugar
1/2 tsp
Salt
1 1/4 tsp
Vegetable fat
2 tbsp
Beans
100 g, cooked, black
Garlic
2 cloves, finely chopped
Scallion
3, finely chopped
Cumin
1/2 tsp, ground
Sweet corn
250 g, canned, drained
Pepper
1/4 tsp, freshly ground
Spinach
12 baby leaves, cut into strips
Hummus
6 tbsp
Preparation
How to prepare delicious vegan enchiladas
For the dough
- Combine all the dry ingredients in a mixing bowl.
- Rub in the vegetable fat until the mixture resembles breadcrumbs.
- Add enough warm water to form a soft, cohesive dough.
- Heat a griddle or heavy-based frying pan over a medium heat.
- Form a small ball of dough into a flattened disc.
- Roll into a thin round on a surface dusted with rice flour about 20cm| 8" in diameter.
- Repeat with the remaining dough.
- Cook one at a time on the griddle until the surface bubbles.
- Turn over and cook until slightly browned. Leave to cool.
For the filling
- Mix together all the ingredients, except the hummus.
- Spread hummus on each enchilada and divide the filling evenly between them. Roll up.
- Arrange the shredded lettuce on a serving plate and place the enchiladas on top.
- Sprinkle with grated cheese and serve your vegan enchiladas.
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