Zesty Vegetable Enchiladas

This is one of my all-time favorite recipes.  It is so inexpensive, so healthy, but so tasty that I can’t get enough of it.   In fact, I love it so much that I always save myself a bowl of the filling to eat while the enchiladas cook in the oven.  It’s fabulous, I tell you.

Here goes…

Zesty Vegetable Enchiladas Ingredients:
1 1/3 cups dry lentils 4 cups water 1 Tb. vegetable oil 2 cups thinly sliced carrots 2 tsp. chili powder 2 tsp. ground cumin salt and pepper to taste 4 cups quartered, thinly sliced zucchini 2 cups chopped fresh tomato 1 1/2 cups shredded cheese  (I like to use a blend) 14-16 corn tortillas 1  can green enchilada sauce or try my homemade green enchilada sauce recipe In a small saucepan, add water to lentils.  Bring to a boil, reduce heat to low, cover and cook for 20-25 minutes or until tender.  Drain, rinse in cold water.

Heat vegetable oil in large skillet over medium-high heat.  Add carrots, chili powder and cumin.  Cook, stirring constantly, for 3-5 minutes.  Add zucchini and continue to cook and stir until veggies are crisp-tender.  Remove from heat.  Stir in lentils, tomato, and 1 cup cheese.   Add salt and pepper to taste.

Heat corn tortillas.  Spoon veggie mixture down center of each tortilla, roll up and place in 9×13 inch pan.  Pour enchilada sauce over enchiladas and cover with aluminum foil.  Bake at 350 for 10 minutes, remove foil and sprinkle with remaining cheese.  Bake another 10-15 minutes or until heated through and cheese is melted.  Serve with sour cream and salsa, if desired.  And, like I said, it’s amazing in a bowl all by itself!

Hopeful Homemaker

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