| | Directions | | Preheat oven to 350°. Grease baking dish. Combine water and lentils in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 20-25 minutes or until tender. Drain; rinse in cold water. Heat oil in large skillet over med-hi heat. Add carrots and chili powder. Cook; stirring constantly for 3 minutes. Add zucchini; cook for 2-3 minutes or until crisp-tender. Remove from heat; stir in lentils, tomato, and 3/4 cup cheese. Spoon 1/2 cup vegetable mix down center of each tortilla; roll up. Place seam side down in baking dish. Cover; bake 8 minutes. Uncover; bake 8-12 minutes or until heated through. Spoon salsa over enchiladas; sprinkle with remaining cheese. Bake 3-4 minutes or until cheese is melted. |
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| Ingredients | | - |  | 1 1/3 cups water |
| - | | 1/2 cup dry lentils |
| - | | 1 tablespoon oil |
| - | | 1 cup 2 small) thinly sliced carrots |
| - | | 1 teaspoon chili powder |
| - | | 2 cups 2 large) quartered, thinly sliced zucchini |
| - | | 1 cup chopped fresh tomato |
| - | | 1 1/2 cups shredded monterrey jack cheese |
| - | | 8 flour tortillas, warmed |
| - | | 1/2 cup chunky salsa |
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