Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, vegetarian enchiladas with buttermilk sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vegetarian Enchiladas with buttermilk sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Vegetarian Enchiladas with buttermilk sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Vegetarian enchilada is a popular Mexican dish with my family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian enchiladas with buttermilk sauce using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Enchiladas with buttermilk sauce:
- Take Filling:
- Make ready 1 cup brown rice cooked
- Take 1/3 cup corn steamed
- Make ready 1/3 cup peppers chopped mixed
- Get to taste salt
- Get to taste cayenne pepper
- Take 1 onion medium chopped
- Prepare Tortilla :
- Take 1 : 3 / maize whole wheat flour ratio of flourcornmeal and
- Take 4 scallions finely chopped
- Get 1/2 tbsp oil
- Take to taste salt pepper and
- Prepare Sauce :
- Prepare 2 tsps oil
- Get 2.5 tbsps all purpose flour
- Prepare 5 pods garlic of crushed
- Make ready 3 cups stock
- Take 1 cups butter milk
- Prepare 2 tsps butter
- Take 3 onion / chopped scallionsspring
- Take 2 tsps cumin roasted powde
- Take to taste salt
- Make ready 1 tsps pepper
- Take 2 tsps cayenne pepper
- Prepare 1.5 tsps oregano
So pretty much all the time. We're just going to call these enchiladas. Vegetarian enchiladas with poblano cream sauce, to be exact. This healthy Vegetarian Enchilada Casserole is a quick and easy weeknight meal.
Instructions 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.
Packed full of flavor, this Mexican meal is a lightened up version of a family favorite Unfortunately most restaurant enchiladas are full of fat, and the vegetarian versions rarely have anything except cheese inside. These Vegetarian Enchiladas are packed with flavor and loaded with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love! Roll the vegetarian enchiladas tightly and place, seam side down, in the pan. These vegan enchiladas are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there.
So that’s going to wrap this up with this exceptional food vegetarian enchiladas with buttermilk sauce recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
