Summer vegetables enchiladas

by Judith

3 Tbsp. water
1 large onion, chopped
1 clove garlic, minced or pressed
2 large tomatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. coriander
2 canned green chiles, chopped
1/2 c. tomato juice
1. rich soy or nut cream
12 six-inch corn tortillas
zucchini filling
1/2 c. melty cheese
1/4 c. slivered ripe olives
2 green onions, chopped

1. Heat water in wide frying pan over medium heat.
2. Add onion and cook, stirring till soft but not brown.
3. Mix in garlic, tomatoes, salt, cumin, coriander, chiles, and tomatoes.
4. Bring to a boil over high heat: cover, reduce heat and simmer for 15 minutes.
5. Uncover and return to a boil over med-high heat, stirring often; continue till sauce is reduced to about 1 1/2 c.
6. Spread sauce in a 9x13 inch baking dish.
7. Heat cream in a small pan over med-low heat.
8. Dip tortilla, one at a time, in hot cream to soften.
9. Spoon an equal amount of zucchini filling down the center of each tortilla, and roll to enclose.
10. Place a single layer of filled tortillas, seam side down, in sauce in baking dish.
11. Drizzle melty cheese on top.
12. Bake uncovered, at 375 F for 20-25 minutes. Sprinkle with olives and green onions and fresh tomatoes.
13. Serve immediately.