Over-Stuffed Enchiladas with Homemade Tortillas

One of me favourite foods pre-veganising were fajitas and enchiladas. This was one of the comfort foods I had yet to remake... until last month.
(dun dun duuun)
Why the name? Well, every time I make this, I end up with waay more filling than can be contained in the tortillas...not complaining!
- And neither will you be if you try my recipe below for some

Over-Stuffed Enchiladas with Homemade Tortillas

Over-Stuffed Enchiladas with Homemade Tortillas


1 Cup Plain Flour
1 Tsp Baking Powder
Pinch Salt
2 Tbsp Oil

A Sweet Potato
Handful of washed Spinach
Kidney Beans (drained)
Black Eye Beans (drained)

Salt, Pepper, Garlic, Chilli Powder, Basil, Thyme



 - Preheat oven to Fan 200 C / 220 C / Gas Mark7

1. In a large bowl, mix together the Flour, Baking Powder, Salt.

2. Mix in the oil

3. Add water a little at a time to form a dough, then cover the dough with clingfilm and put to the side.

4. Wash and chop your Sweet Potato into small cubes. 
Steam them for about 5 minutes or place them in a pot of water over the stove until they are soft.

5. Chop your tomatoes, peppers and mushrooms.

6. In a frying pan, heat 2 tsp of Coconut Oil over medium heat and add your Garlic - finely chopped or crushed.

7. After about 2 minutes, once the garlic has browned a little, add in your Tomatoes, Peppers, Mushroom, Spinach, Kidney Beans, Black Eye Beans and Peas.

8. Cook for 5 minutes then lower the heat and mix in your Spices.

9. Cook for another 5 minutes then stir in your Sweet Potato, turn off the heat and cover.

10. Now back to the dough! Cut your dough into 4 equal chunk and roll them out on a floured surface.

11. Heat a skillet pan over medium heat and place a tortilla in it.
Cook for about 2-3 minutes on either side.

12. Spoon the filling down the middle of each tortilla, carefully roll them up and place them side by side in a baking tray.

Bake for about 10 minutes.




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