Great potluck dish! This saucy cheese-free enchilada is stuffed with sauteed vegetables. To make ahead, cover and refrigerate prepared dish of enchiladas for up to 24 hours. From "Choices - Quick & Healthy Cooking" cookbook. To make this vegan, use honey instead of sugar and vegan tofu sour cream. I use Quick Tofu and Cashew Sour Cream (Vegan) for the sour cream.
- 12 corn tortillas
- 2 cups tomato juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (8 ounce) can green chilies, chopped
- 1⁄2 cup carrot, grated fine
- 1⁄2 cup zucchini, grated fine
- 1 cup fresh spinach, torn in bite-sized pieces or 1 cup frozen spinach, chopped and thawed
- 2 tablespoons fresh cilantro
- 2 cups low-fat sour cream or 2 cups tofu sour cream
- 1 cup tomato, chopped fine
- 1⁄2 teaspoon salt
- 1⁄4 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 1⁄2 cup celery, sliced thin
- 1 teaspoon canola oil or 1 teaspoon olive oil
- 1⁄2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup canned tomato
- 2 cups water
- 2 1⁄2 teaspoons sugar or 2 1⁄2 teaspoons honey
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- Spanish Sauce:.
- In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
- Add chili powder and garlic powder to the sauteed vegetables. Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil.
- In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes. Mixture will thicken. Set aside.
- Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
- In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach leaves and heat just until spinach leaves are wilted.
- Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside.
- In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly. Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate.
- Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish.
- Pour the Spanish sauce over enchiladas.
- Cover and bake in a 350°F oven for 15 minutes or until heated through.
"To make this vegan, use honey instead of sugar and vegan tofu sour cream."<br/><br/>You realize honey isn't vegan, but it is possible to buy vegan sugar...right? http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php
These are terrific and tasty enchiladas - no meat needed! Given these veggies and seasonings I thought this would be good but it really exceeded my expectations. I don't care for onions so left them out, using a bit more celery instead. These enchiladas have so much flavor and are very hearty and filling. Loved these - thanks for sharing a keeper!
Since I'd tagged this in the vegetarian area of the recipe swap, I left it vegetarian & my vegetarian guests loved it! Even included the spinach, although I chopped it a bit more (into smaller than just bite-sized pieces)! Absolutely loved the amount of garlic here! This is a dish my vegetarian son & his wife would really enjoy! Thanks for sharing! [Tagged, made & reviewed for a vegetarian groupmate in the Vegetarian/Vegan Recipe Swap 5]