This recipe was shared (& highly recommended) by a co-worker of mine. I made it for dinner tonight and I have to agree it was pretty good. A great option for some vegetarian enchiladas with more substance!
Veggie-Lentil Enchiladas
Directions:
Preheat oven to 350℉
In a medium saucepan combine water, lentils, and salt. Bring to boiling, and then reduce the heat. Cover and simmer for 15 minutes or until tender. Drain, rinse with cold water. Set aside.
Wrap tortillas in foil, heat in oven for 10 minutes or until warm. Spray 2 quart rectangular baking dish with non-stick coating.
In a large skillet stir fly carrots, chili powder, and cumin in hot oil for about 2 minutes. Add zucchini, stir fry for 2-3 more minutes or until tender crisp. Remove from heat. Stir in the lentils, half of the undrained stewed tomatoes and half of the cheese.
Spoon vegetable/lentil mixture onto the tortillas, divide evenly. Roll tortillas, place seem side down in the prepared baking dish. Cover with foil and bake for 8 minutes. Remove foil, bake for 8-12 minutes or until heated through and tortillas are crisp.
In a small saucepan heat the remaining undrained stewed tomatoes. Spoon over the enchiladas. Top with remaining cheese and bake until cheese is melted.
Preheat oven to 350℉
In a medium saucepan combine water, lentils, and salt. Bring to boiling, and then reduce the heat. Cover and simmer for 15 minutes or until tender. Drain, rinse with cold water. Set aside.
Wrap tortillas in foil, heat in oven for 10 minutes or until warm. Spray 2 quart rectangular baking dish with non-stick coating.
In a large skillet stir fly carrots, chili powder, and cumin in hot oil for about 2 minutes. Add zucchini, stir fry for 2-3 more minutes or until tender crisp. Remove from heat. Stir in the lentils, half of the undrained stewed tomatoes and half of the cheese.
Spoon vegetable/lentil mixture onto the tortillas, divide evenly. Roll tortillas, place seem side down in the prepared baking dish. Cover with foil and bake for 8 minutes. Remove foil, bake for 8-12 minutes or until heated through and tortillas are crisp.
In a small saucepan heat the remaining undrained stewed tomatoes. Spoon over the enchiladas. Top with remaining cheese and bake until cheese is melted.
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