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Zesty Vegetable Enchiladas

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Ingredients
  Water 1 1⁄3 Cup (21.33 tbs)
  Dry lentils 1⁄2 Cup (8 tbs), drained, rinsed
  7 inch flour tortillas 8
  Non stick cooking spray 1 Tablespoon
  Carrots 2 Medium, thinly sliced to make 1 cup
  Zucchini/Yellow summer squash 1 Medium, quartered lengthwise and sliced to make 2 cups
  Chili powder/1 teaspoon ground cumin 2 Teaspoon
  Canned tomatoes 14 1⁄2 Ounce (Chunky, Mexican- Style)
  Shredded reduced fat monterey jack cheese 4 Ounce (1 Cup)
  Salt 1⁄4 Teaspoon
  Bottled hot pepper sauce 1 Dash
Directions

In a medium saucepan combine water and lentils.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or until tender.
Drain lentils; set aside.
Meanwhile, stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before filling, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Coat a 2-quart rectangular baking dish with cooking spray; set aside.
Lightly coat a large skillet with cooking spray.
Preheat over medium heat.
Stir-fry carrots in hot skillet for 2 minutes.
Add zucchini or yellow squash and chili powder or cumin.
Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
Remove from heat.
Stir in lentils, about half of the undrained tomatoes, 3/4 cup of the cheese, the salt, and, if desired, hot pepper sauce.
Divide the vegetable mixture among warm tortillas; roll up tortillas.
Place tortillas, seam sides down, in the prepared baking dish.
Lightly coat tops of tortillas with cooking spray.
Bake in a 350° oven for 12 to 15 minutes or until enchiladas are heated through and tortillas are crisp.
Meanwhile, in a small saucepan heat the remaining undrained tomatoes.
Spoon the tomatoes over enchiladas.
Top with the remaining cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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