Zesty Vegetable Enchiladas Recipe

Ingredients
<br>- 1 1/3 cups water
<br>- 1/2 cup dry lentils
<br>- 1 tablespoon vegetable oil
<br>- 1 cup thinly sliced carrots
<br>- 1 teaspoon chili powder (optional)
<br>- 2 cups quartered, thinly sliced zucchini
<br>- 1 cup chopped tomato
<br>- 1 1/2 cups SARGENTO® Light 4 Cheese Mexican Blend
<br>- 8 (8 inch) soft taco-size flour tortillas
<br>- 1/2 cup ORTEGA® Thick & Chunky Salsa
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees F.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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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Ingredients
- 1 1/3 cups water
- 1/2 cup dry lentils
- 1 tablespoon vegetable oil
- 1 cup thinly sliced carrots
- 1 teaspoon chili powder (optional)
- 2 cups quartered, thinly sliced zucchini
- 1 cup chopped tomato
- 1 1/2 cups SARGENTO® Light 4 Cheese Mexican Blend
- 8 (8 inch) soft taco-size flour tortillas
- 1/2 cup ORTEGA® Thick & Chunky Salsa

Directions
step 1: PREHEAT oven to 350 degrees F.
step 2: 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.
step 3: 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.
step 4: 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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