CONTEST MAIN DISH: Vegetable Enchiladas

VEGETABLE ENCHILADAS
Adapted by BumbleBeeBoogie

12 corn tortillas
2 cups canned tomato juice
1 teaspoon cumin
2 garlic cloves, peeled and minced

In a large skillet, warm the tomato juice, add the cumin and garlic; mix thoroughly. Dip the tortillas in the seasoned tomato mixture to soften and stack them in a covered pan or bowl to keep warm and pliable

FILLING:
1 tablespoon olive oil
1 large yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
1 small can green chilies, chopped
1/2 cup carrots, scrapped and finely grated
1/2 cup zucchini squash, unpeeled and fine grated
1 cup frozen chopped spinach, thawed, or 2 cups fresh baby spinach leaves
2 tablespoons fresh cilantro, chopped
2 cups light sour cream or tofu sour cream
1 cup fresh tomatoes, chopped
1/2 teaspoon salt
4 cups commercial enchilada sauce

Spray a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a large skillet, saute the onions, garlic, green chilies, carrots, and zucchini in the oil, or cover and steam the vegetables in water. Cook until the vegetables are barely tender. Add the cilantro and spinach and saute until the spinach is heated. Add the sour cream, tomatoes, and salt to the vegetable mixture. Set the filling aside.

Preheat the oven at 350 degrees F.

Spoon 1/2 cup of filling down the center of each tortilla and them roll up. Arrange the tortillas, seam side down, in the prepared baking dish. Pour the enchilada sauce over the enchiladas. Cover and bake for 15 minutes until the enchiladas are thoroughly heated. Serves 6.