Prep: 15 Mins Cook: 45 Mins
Lentils add nutrition and texture to these hearty vegetable enchiladas.

Zesty Vegetable Enchiladas

Ingredients

  • 1 1/3 cup 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 cup light 4 cheese Mexican blend, divided
  • 8 (8-in.) soft taco-size flour tortillas, warmed
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)

Directions

  • 1 1/3 cup 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 cup light 4 cheese Mexican blend, divided
  • 8 (8-in.) soft taco-size flour tortillas, warmed
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
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