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We hope you got benefit from reading it, now let’s go back to vegetarian enchiladas with buttermilk sauce recipe. To cook vegetarian enchiladas with buttermilk sauce you need 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Enchiladas with buttermilk sauce:
- Get Filling:
- Get 1 cup brown rice cooked
- Prepare 1/3 cup corn steamed
- Get 1/3 cup peppers chopped mixed
- You need to taste salt
- Take to taste cayenne pepper
- Take 1 onion medium chopped
- Use Tortilla :
- Take 1 : 3 / maize whole wheat flour ratio of flourcornmeal and
- Use 4 scallions finely chopped
- Take 1/2 tbsp oil
- Get to taste salt pepper and
- You need Sauce :
- You need 2 tsps oil
- Use 2.5 tbsps all purpose flour
- Prepare 5 pods garlic of crushed
- You need 3 cups stock
- Prepare 1 cups butter milk
- You need 2 tsps butter
- Get 3 onion / chopped scallionsspring
- Prepare 2 tsps cumin roasted powde
- You need to taste salt
- Take 1 tsps pepper
- You need 2 tsps cayenne pepper
- Provide 1.5 tsps oregano
Steps to make Vegetarian Enchiladas with buttermilk sauce:
- 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.
Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn. I had to make some changes since I live in a foreign country. I made enchilada sauce from taco sauce by adding cinnamon and baking chocolate. Some people think vegetarian food can't be filling. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.
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