These hearty vegan enchiladas are packed with flavor and loaded with a savory filling of beans, vegetables, and spices; all wrapped in soft tortillas and smothered in a rich, zesty enchilada sauce. Baked until bubbly and golden, they’re the perfect plant-based comfort food for dinner or meal prep. Whether you’re feeding a crowd or just craving something satisfying, these enchiladas deliver bold taste in every bite—no dairy or meat required.
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 (175 - 225 ml, warm)
- 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
Instructions
Steps:
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.
