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

Zesty Vegetable Enchiladas


  • 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)


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.
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