Vegetable Enchiladas Recipe

Name: Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. water; 1/2 c. dry lentils; 1/4 tsp. salt; 8 (6-inch) flour tortillas; 2 medium carrots, thinly sliced; 1 tsp. chili powder or cumin; 1 Tbsp. cooking oil; 1 medium zucchini, quartered and sliced; 1 (14 1/2 oz.) Mexican style tomatoes, cut up; 6 oz. Mozzarella

Servings: persons

1 1/3 c. water
1/2 c. dry lentils
1/4 tsp. salt
8 (6-inch) flour tortillas
2 medium carrots, thinly sliced
1 tsp. chili powder or cumin
1 Tbsp. cooking oil
1 medium zucchini, quartered and sliced
1 (14 1/2 oz.) Mexican style tomatoes, cut up
6 oz. Mozzarella

1
Simmer in covered saucepan the water, lentils and salt for 15 to 20 minutes.
2
Drain, rinse and set aside.
3
Stir-fry carrots and chili powder in hot oil for 2 minutes.
4
Add zucchini; stir-fry for 2 to 3 minutes or until crisp-tender.
5
Stir in lentils, half the undrained tomatoes and half of the cheese.
6
Spoon vegetable mixture onto tortillas.
7
Place, seam side down, in prepared baking dish.
8
Cover with foil.
9
Bake in 350u00b0 oven for 8 minutes.
10
Remove foil.
11
Bake for 7 to 12 minutes.
12
Heat remaining tomatoes.
13
Spoon over enchiladas.
14
Top with cheese.
15
Bake 1 minute.

944

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 c. water, 1/2 c. dry lentils, 1/4 tsp. salt, 8 (6-inch) flour tortillas, and more.

Yes, Vegetable Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Enchiladas

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