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Zesty Vegetable Enchiladas Recipe

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This recipe for Zesty Vegetable Enchiladas is from Dahmen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cup water
1/2 cup lentils
1/4 tsp. salt
8 six-inch tortillas
2 medium carrots thinly sliced
1 1/2 tsp. chili powder
1 tbsp. cooking oil
1 medium zucchini-quartered/sliced (2 cups)
1 14-oz can chunky chili style stewed tomatoes (cut up)
6 oz. pepper jack cheese shredded (1/1/2 cups)

Directions:
Directions:
Bring to boil the water, lentils and salt, and then reduce heat, cover and simmer for 15-20 minutes, drain rinse in cold water. you may warm the tortillas (if you think they will roll/handle better.)
In a skillet, stir fry the carrots and chili powder in hot oil for 2 minutes. Add zucchini (and more oil if needed), stir-fry 2-3 more minutes until crisp tender. Remove from heat, stir in lentils, 1/2 undrained tomatoes and 1/2 of the cheese.
Spoon mixture onto tortillas, dividing equally. Roll them up and place seam side down in a 9x12 oven-proof dish which you have sprayed with a light cooking oil. Cover with foil.
Bake in 350-degree oven-8 minutes, Remove foil, bake 7-12 minutes more until heated through and tortillas are crisp.
In a small saucepan, heat remaining undrained tomatoes, spoon over tortillas and top with remaining cheese.
Bake until cheese is melted.

Personal Notes:
Personal Notes:
For more sauce add additional canned tomatoes.

 

 

 

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