Vegan Enchiladas  Sandwiches  258 reads

Vegan Enchiladas

For the dough
Rice flour 150 g, plus extra for dusting
Potato starch flour 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
Water 175 - 225 ml, warm

For the filling
Beans 100 g, cooked, black
Garlic 2 cloves, finely chopped
Scallion 3, finely chopped
Cumin 1/2 tsp, ground
Sweetcorn 250 g, canned, drained
Pepper 1/4 tsp, freshly ground
Spinach 12 baby leaves, cut into strips
Hummus 6 tbsp

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.

serves 6

Rating 2.98/5
Rating: 3.0/5 (53 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team