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Recipes
04/02/2012
Vegetable Enchiladas
  • 2 vegetable enchiladas
  • 1 orange
  • 1 cup skim or 1% milk

Vegetable enchiladas

  • 2 c. water
  • ¾ c. dry lentils
  • 3/8 t. salt
  • 12 6-inch tortillas
  • Non-stick cooking spray
  • 3 medium carrots, thinly sliced
  • 2 ½ t. ground cumin
  • 1 ½ T. canola oil
  • 3 c. zucchini, quartered lengthwise & sliced
  • 6 oz. mozzarella cheese

2 cans Mexican-style stewed tomatoes Bring lentils, water and salt to a boil. Reduce heat, cover, andsimmer 15-20 minutes until tender. Drain and rinse with cold water. Spray frying pan with spray. Stir-fry carrots, cumin, and oil 1-2 minutes. Add zucchini and stir-fry 2-3 minutes or until tender. Remove and stir in lentils, 1 can tomatoes, and ½ the cheese. Spoon into tortillas & roll up. Put into baking pan, cover with foil, and bake eight minutes at 350 degrees. Remove foil and bake 7-12 minutes longer. In a saucepan, heat up other can of tomatoes & spoon over enchiladas. Add leftover cheese and bake until cheese melts.

Makes 6 servings (two enchiladas per serving)

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