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.
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