More Great Recipes: Main Dish | Mexican

Veggie Enchiladas

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Member since 2010

Serves 4-6 | Prep Time | Cook Time


1 1/3 cups water
1/2 cup lentils, rinsed
1 Tbsp vegetable oil
1 cup carrots, thinly sliced
1 tsp chili powder
2 cups zucchini, quartered
1 cup tomato, chopped
1 1/2 cups shredded cheese, divided
8 8-inch flour tortillas
1 can red enchilada sauce

Preheat oven to 350 degrees. Combine water and lentils in medium saucepan; bring to a boil. Reduce heat to love; cook, covered for 20-25 minutes or until tender. Drain; rinse in cold water.

Heat vegetable oil in large skillet over medium-high heat. Add carrots and chili powder; cook , stirring constantly for 3 minutes. Add zucchini; cook for 2-3 minutes until crisp-tender. Remove from heat, stir in lentils, tomato and 3/4 cup cheese. Spoon 1/2 cup vegetable mixutre in center of each tortilla; roll up. Place seam side down in 13×9 backing dish. Pour can of enchilada sauce over the enchiladas.

Bake covered for 15 minutes. Remove cover and sprinkle with remaining cheese. Bake another 3-5 minutes until cheese is melted

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