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.