Name: Vegetarian Enchiladas with buttermilk sauce
Ingredients: Filling:; 1 cup brown rice cooked; 1/3 cup corn steamed; 1/3 cup peppers chopped mixed; to taste salt; to taste cayenne pepper; 1 onion medium chopped; Tortilla :; 1 : 3 / maize whole wheat flour ratio of flourcornmeal and; 4 scallions finely chopped; 1/2 tbsp oil; to taste salt pepper and; Sauce :; 2 tsps oil; 2.5 tbsps all purpose flour; 5 pods garlic of crushed; 3 cups stock; 1 cups butter milk; 2 tsps butter; 3 onion / chopped scallionsspring; 2 tsps cumin roasted powde; to taste salt; 1 tsps pepper; 2 tsps cayenne pepper; 1.5 tsps oregano

Vegetarian Enchiladas with buttermilk sauce. Vegetarian Enchiladas with buttermilk sauce instructions. Roll a golf size ball to a thin tortilla shape, cook on a flat top. Cook the veggies [including onions] in a hot a pan with a few drops of oil.

Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. For the sauce: Heat the oil in a large skillet over medium heat. You can have Vegetarian Enchiladas with buttermilk sauce using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Enchiladas with buttermilk sauce

Prepare of Filling:.
It's 1 cup of brown rice cooked.
You need 1/3 cup of corn steamed.
It's 1/3 cup of peppers chopped mixed.
Prepare to taste of salt.
Prepare to taste of cayenne pepper.
Prepare 1 of onion medium chopped.
Prepare of Tortilla :.
Prepare 1 : 3 / of maize whole wheat flour ratio of flourcornmeal and.
It's 4 of scallions finely chopped.
Prepare 1/2 tbsp of oil.
You need to taste of salt pepper and.
Prepare of Sauce :.
It's 2 tsps of oil.
You need 2.5 tbsps of all purpose flour.
It's 5 pods of garlic of crushed.
You need 3 cups of stock.
Prepare 1 cups of butter milk.
It's 2 tsps of butter.
It's 3 of onion / chopped scallionsspring.
It's 2 tsps of cumin roasted powde.
It's to taste of salt.
Prepare 1 tsps of pepper.
Prepare 2 tsps of cayenne pepper.
It's 1.5 tsps of oregano.

Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Enchiladas are an easy three-step process—dip tortilla in sauce, fill, and roll up and put in a baking dish (see this reference image for help)—unless the tortillas rip during the process, in. Add kale, stir to coat in oil, and season with salt.

Vegetarian Enchiladas with buttermilk sauce instructions

Make a soft dough with the ingredients and rest it for 30 min. Add little water a time. Roll a golf size ball to a thin tortilla shape, cook on a flat top..
Cook the veggies [including onions] in a hot a pan with a few drops of oil. Add the salt and pepper. Toss the rice in them. Keep aside to cool down a bit..
For the sauce: Heat oil in a heavy bottom pan on medium heat, add the flour and cook it off. Add the spices and roast them for few sec. Add garlic and the stock..
Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir..
Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas..
To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top..
Additionally you may make a 3-4 of them and put in a oven tray, add the sauce and some grated cheese. Put it in the oven for 10 min at 200C or until the cheese is melted..

Reduce heat to low and stir in ½ cup water. Then dice the avocado and put on top of the enchilada. Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese. Season with ½ teaspoon salt and some freshly ground black pepper, to taste. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.