Chick Farm Recipe Collection
Vegetable Enchiladas
Vegetable Enchiladas

The recipe calls for carrots and zucchini, but you can use whatever vegetables you have on hand. You can also substitute canned pinto or black beans for the lentils. As written, this recipe is pretty mild; increase chili powder to 1 1/2 tsp for more kick.

1 1/3 cups water
1/2 cup dry lentils (3.5 oz)
1/4 tsp salt
8 6-inch flour tortillas
1 tbs olive oil
2 medium carrots, thinly sliced
3/4 tsp chili powder
1 medium zucchini, quartered and sliced
1 can rotel tomatoes, undrained
1 15oz can stewed tomatoes, undrained
6 oz monterey jack cheese, grated

Heat oven to 350F. In a medium saucepan, combine water, lentils, and salt. Bring to boil, reduce heat, cover and simmer for 15-20 minutes or until tender. Drain, rinse with cold water, and set aside.

Wrap tortillas in foil and warm them in oven for 10 minutes.

Meanwhile, in a large skillet, stir-fry carrots and chili powder in hot oil for 2 minutes. Add zucchini and cook for 2-3 minutes or until veggies are crisp-tender. Remove from heat. Stir in lentils, half of the undrained tomatoes, and half of the cheese.

Spoon vegetable mixture onto tortillas, dividing it evenly. Roll up tortillas and place, seam side down, in greased 2qt baking dish. Cover with foil and bake for 8 minutes. Remove foil and bake for 7-12 minutes more, until heated through and tortillas are crisp.

Heat remaining undrained tomatoes; spoon over enchiladas. Top with remaining cheese. Bake 1 minute or until cheese is melted.

BH&G Jan 1993 pg 120