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Vegan Enchiladas

Vegan Enchiladas

Discover the recipe to make gluten-free and dairy-free vegan enchiladas with with spinach, sweetcorn and black beans. Yummy!

20 August, 2018
Average: 1.3 (3 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


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
1/2 tsp
1 1/4 tsp
Vegetable Fat
2 tbsp
175 - 225 ml, warm
100 g, cooked, black
2 cloves, finely chopped
3, finely chopped
1/2 tsp, ground
Sweet Corn
250 g, canned, drained
1/4 tsp, freshly ground
12 baby leaves, cut into strips
6 tbsp


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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