How to make it

  • PREHEAT oven to 350ยบ 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.

Reviews & Comments 1

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    " It was good "
    amyliz ate it and 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.
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