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1
Spanish Sauce:
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In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
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3
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.
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4
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.
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5
Enchiladas:
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6
Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
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7
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.
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Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside.
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9
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.
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Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish.
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11
Pour the Spanish sauce over enchiladas.
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12
Cover and bake in a 350u00b0F oven for 15 minutes or until heated through.
