How to Make Any-night-of-the-week Vegetarian Enchiladas with buttermilk sauce

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The ingredients needed to make Vegetarian Enchiladas with buttermilk sauce:

1. Get Filling:
2. Make ready 1 cup brown rice cooked
3. Prepare 1/3 cup corn steamed
4. Get 1/3 cup peppers chopped mixed
5. Take to taste salt
6. Prepare to taste cayenne pepper
7. Take 1 onion medium chopped
8. Make ready Tortilla :
9. Take 1 : 3 / maize whole wheat flour ratio of flourcornmeal and
10. Prepare 4 scallions finely chopped
11. Get 1/2 tbsp oil
12. Get to taste salt pepper and
13. Get Sauce :
14. Make ready 2 tsps oil
15. Take 2.5 tbsps all purpose flour
16. Take 5 pods garlic of crushed
17. Get 3 cups stock
18. Prepare 1 cups butter milk
19. Make ready 2 tsps butter
20. Take 3 onion / chopped scallionsspring
21. Prepare 2 tsps cumin roasted powde
22. Prepare to taste salt
23. Make ready 1 tsps pepper
24. Take 2 tsps cayenne pepper
25. Make ready 1.5 tsps oregano

Butternut squash enchiladas are a vegetarian dinner dream. Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic. These Vegetarian Enchiladas are packed with flavor and loaded with brown rice, sweet potatoes, and black beans.

Instructions to make Vegetarian Enchiladas with buttermilk sauce:

1. 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.
2. 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.
3. 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.
4. Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir.
5. Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas.
6. To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top.
7. 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.

The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic. 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. Some people think vegetarian food can't be filling.

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