FW: Vegetable Enchiladas

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Here is the enchilada recipe I made the other day. I really liked them, although next time I might use canned sauce because I am lazy. The notes in () are mine. It is from the book "1001 Low Fat Vegetarian Recipes" by Sue Spitler. I will definitely make it again during the zucchini/tomato/jalapeno season to use this stuff up from my garden. in CA Vegetable Enchiladas6 servings (2 enchiladas each) Vegetable Cooking spray2 cups chopped zucchini1 1/2 cups chopped tomatoes3/4 cup chopped carrots1/4 cup chopped poblano chili, or green bell pepper1/4 cup thinly sliced green onions and tops4 cloves garlic, minced1 teaspoon minced serrano, or jalapeno chili (next time I'm using a whole jalapeno)1 teaspoon dried oregano leaves1-2 teaspoons ground cumin1 package (12 oz.) frozen prebrowned all vegetable protein crumbles (I used Morningstar Farms)Salt and pepper to taste12 corn, or flour tortillasEnchilada sauce (see recipe below)3/4 cup (3 oz.) shredded fat free Cheddar cheese (Next time I will mix cheddar and Monterey Jack)3 Tablespoons finely chopped cilantro (I didn't use it because I hate it) 1. Spray skillet with cooking spray; heat over medium heat until hot. Saute vegetables and herbs until vegetables are tender, about 10 minutes. Add vegetable protein crumbles; cook over medium heat until no excess juices remain, 5 to 8 minutes. Season to taste with salt and pepper. 2. Dip tortillas in Enchilada sauce to coat lightly, and fill each with about 1/3 cup of vegetable mixture. Roll up and place, seam side down, in large baking pan. Spoon remaining Enchilada sauce over enchiladas, sprinkle with cheese. 3. Bake enchiladas, uncovered, at 350 degrees, 15 to 20 minutes. Sprinkle with cilantro. Notes from book: Vary these healthful enchiladas by substituting vegetables in season. Substitute 8 to 12 ounces of tempeh or light firm tofu for the vegetable protein crumbles if you wish. 's notes: I had quite a bit of filling left over as I used corn tortillas and it wouldn't all fit. The next day I made me a nice big burrito with it and it was yummy. Nutrition info: Using corn tortillas Per serving (2 enchiladas) 269 calories, 6% calories from fat, 1.8 grams of fat, .3 saturated fat, 0 cholesterol, 449 mg sodium, 22.5 gram protein, 42.7 gram carbohydrate Enchilada Sauce 8 servings (about 1/4 cup each) 1 ancho chili, stem, seeds, and veins discardedBoiling water2 medium tomatoes, chopped1 red bell pepper, chopped1 small onion, chopped2 cloves garlic, minced1/2 teaspoon dried marjoram leaves1/8 teaspoon ground allspiceVegetable cooking spray1 bay leafSalt, to taste 1. Cover ancho chili with boiling water in small bowl; let stand until softened, 10 to 15 minutes, drain. 2. Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram and allspice in food processor or blender until almost smooth. 3. Spray small skillet with cooking spray; heat over medium heat until hot. Fry sauce and bay leaf over medium heat until thickened to a medium consistency; discard bay leaf and season to taste with salt. Serve hot. Nutrition info: Per 1/4 cup15 calories, 8% calories from fat, .2 fat, 3.6 mg sodium, .6 grams protein, 3.4 grams carbohydrates 's note: This was my first time ever using one of those dried ancho chilies, I just pulled off the stem and seeded it after the soaking. The recipe says to process until almost smooth, but next time I am going to process it until it is all the way totally smooth. Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.