Vegetable Enchiladas Recipe

  • 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
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.
Similar Recipes
Easy Enchilada Sauce
chicken stock
chili powder
dried oregano
ground cumin
Light Cheese Enchilada Casserole
chili powder
Colby Monterey Jack cheese
taco sauce
Chicken Enchiladas
Rating of 4 out of 5.0 stars
chopped green chilies
cream of chicken soup
enchilada sauce
flour tortillas

Vegetable Enchiladas Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com