Herbed Vegetable Enchiladas

photo by loof751

- Ready In:
- 1hr
- Ingredients:
- 26
- Serves:
-
6-8
ingredients
- 12 corn tortillas
- 2 cups tomato juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
-
Filling
- 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 tomatoes, chopped fine
- 1⁄2 teaspoon salt
-
Spanish Sauce
- 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
directions
-
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.
-
Enchiladas:
- 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.
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Reviews
-
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]
Tweaks
-
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!
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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