Zesty Vegetable Enchiladas Recipe

Zesty Vegetable Enchiladas Recipe

  • 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
  1. PREHEAT oven to 350 degrees F.
  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.
  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.
  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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