Zesty Vegetable Enchiladas

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Sep. 16, 2011

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
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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 464Calories from Fat 153

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 981 mg40.88%

Total Carbohydrates 60 g20%

Dietary Fiber 13 g52%

Sugars 4 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet