Recipe

Zesty Veggie Enchiladas Recipe

	Hollydayz / All my dishes 1 year, 10 months ago Looking for a satisfying vegetable dish? These healthy enchiladas are so big on taste, you won't miss the meat. Prep:10m Cook:45m Servings:4	Hollydayz
	veggies veggies veggies

Does this look good? Yeah! / Nope

Fans

amyliz

Ingredients

1 1/3 cups water

1/2 cup (3 ounces) dry lentils

1 tablespoon vegetable oil

1 cup (2 small) thinly sliced carrots

1 teaspoon chili powder (optional)

2 cups (2 large) quartered, thinly sliced zucchini

1 cup (1 medium) chopped tomato

1 1/2 cups (6 oz.) Light 4 Cheese Mexican Blend

8 (8-inch) soft taco-size flour tortillas

1/2 cup Thick & Chunky Salsa

Directions

PREHEAT oven to 350º 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 12 x 8-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.

Recent Gawkers

ushanada

mbeards2

131joyce

shandalu

jesusala

sola

vainwi

yakalom

Not quite what you're looking for? See more Vegetarian / Misc

Or see more just like this

Comments

amyliz 1 year, 10 months ago said:
I really liked these enchiladas. Easy to make, healthy, and delicious! Great on a cold winter day (and it has been ridiculously cold here in Iowa!) I used whole-grain tortillas and they worked just fine, for those who want that option.

Add a Comment