1 1/2 Tsp Baking powder
1 Tsp Salt (really makes a difference)
2 Tsp Vegi Oil
3/4 c Lukewarm milk
Combine dry ingredients. In a sep. bowl, wisk the wet together and slowly add to flour mixture.
The dough will be sticky. Knead for 2 minutes (will remove stickiness) set aside and cover with cloth for 20 minutes. The dough will not rise, but it needs to rest.
Divide dough in to 8 balls. Roll out on floured surface until they are as thin as you want them (with this recipe they do rise while cooking a little, so you want them as thin as you can get them unless you want pita style)
Throw on a griddle (30 seconds each side)
|Picture Via Tales of A Happy Housewife|
2 Herloom portabella mushrooms
2 cups regular mushrooms
1 each (3 total) Bell peppers: Red, yellow, green
1/4 c onion
Butter for pan
1 packet taco seasoning
2 cans enchalada sauce
LOTS of cheese (or none)
cut everything up small, throw all but tomatos in a large frying pan, add about 1/2 c water.
Take another pan, put in one can of sauce, and add the tomatos and taco seasoning.
Add a scoop or two of the sauce to the veggies.
Once everything is all cooked up, take the tortillas one by one, put some cheese in it, add as much stuffing as you can, wrap it up and throw it bottom side (seam) in a non-stick baking pan. Once your pan is full, throw it in the oven for about 10-15 minutes, or until the cheese you sprinkled on the top has melted completely.