Vegan Enchiladas

Beyond Delicious!


2 cups flour
1/4 tsp salt
3/4 cup water
3 tbsp Oil

Mix dry then add wet.  Mix till combined.  Knead on a floured surface about 12 times.  Then let it rest for 10-15 min.
Once rested divide into 8 balls, this is best done by dividing into halves. 🙂
Flatten each ball into a circle and toss into a non stick fry pan.  If you don’t have non stick spray a little oil.  But not much.  After a couple of minutes flip it. They should be light brown.
This makes 8.

Bean Filling:

1 can chickpeas with liquid
1 can lentils with liquid
1 can bean mix (drained)

1 bay leaf
3 tbsp paprika
1 tbsp garlic powder
2 tsp cumin
2 chillies
1 tbsp salt (more if needed)
generous cracked pepper
Add everything into a pot.  Leave to simmer covered till sauce is thick.  Taste with a large spoon because it is amazing.  Remove bay leaf before serving.

Place a generous amount of bean mix in each tortilla.

*NB* we added Gardein chicken style fillets.  However for the calories is added (about 240 each fillet) it didn’t add that much flavour or texture.

Roll them like burritos and place the, onto a baking sheet.  Place a generous amount of salsa down the middle of the line and then top with cheese of your choice.  We used Daiya.  Bake till cheese is melted and browned.  I normally grill the last couple minutes because Daiya takes forever to brown in the oven and I am an impatient person!

Enjoy everyone!  This makes 4 servings.2016-07-07 17.43.52.jpg


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