  
Lentils add nutrition and texture to these hearty vegetable enchiladas. 4 15 min 45 min 
       - 1 1/3 cups water
- 1/2 cup lentils, rinsed and picked over
- 1 tablespoon vegetable oil
- 1 cup thinly sliced carrots
- 1 teaspoon chili powder
- 2 cups quartered, thinly sliced zucchini
- 1 cup chopped tomato
- 1 1/2 cups light 4 cheese Mexican blend, divided
- 8 (8-in.) soft taco-size flour tortillas, warmed
- 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
PREHEAT oven to 350°F.
COMBINE water and lentils in medium saucepan; bring to a boil. Reduce heat to low; cook, covered, for 20 to 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 to 3 minutes or until crisp-tender. Remove from heat; stir in lentils, tomato and 3/4 cup of cheese. Spoon 1/2 cup vegetable mixture down center of each tortilla; roll up. Place seam-side down in greased 12x8-inch baking dish.
BAKE, covered, for 8 minutes. Remove cover; bake for additional 8 to 12 minutes or until heated through. Spoon salsa over enchiladas; sprinkle with remaining cheese. Bake for additional 3 to 4 minutes or until cheese is melted.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Zesty Vegetable Enchiladas Great Meal
Submitted Date: January 2002
Rating:
Reviewed By: Sarah from Calgary, AB
Comments: I really liked this recipe. It made for a tasty and different meal. The only thing I'd change is the amount of vegetable oil used, I think next time I'll only use about half of what it suggests. It turned out great though, and my family loved it.
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