Herbed Vegetable Enchiladas

Name: Herbed Vegetable Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 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 tomatoes, 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

(3)

Recipe by Enjolinfam

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 Recipe #247817 for the sour cream.

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READY IN: 1hr

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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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