Zesty Veggie Enchiladas

My sis-in-law Trista shared some favorite vegetarian recipes with me several years ago, and here is one of them. I’ve made it regularly ever since!

Ingredients:

3 Tbsp. vegetable oil
1  1/3 c. water
½ c. dry lentils
¼ tsp. salt
8 flour tortillas
2  carrots, sliced
1  zucchini, quartered
       lengthwise and sliced
¾ tsp. chili powder
¾ tsp. ground cumin
14.5 oz. can Mexican-style diced or stewed tomatoes
8 oz. Monterey Jack cheese, shredded

Directions:
1. In small saucepan, combine water, lentils, and salt. Bring to boil. Cover and simmer 20 minutes, until lentils are soft.

2. In large frying pan, heat oil over high heat. Add carrots, chili powder, and cumin. Stir-fry two minutes.

3. Add zucchini. Fry another 3 minutes.

Sometimes I snitch a couple of these…

4. Remove frying pan from heat. Add lentils and half the tomatoes and half the cheese. This is your enchilada filling.

5. Preheat oven to 350 ° F.

6. Spray 9x13” pan with cooking spray.

7. Evenly distribute vegetable-cheese filling into 8 tortillas. Roll them up seam-side down in pan.

Assembly

8. Cover with foil. Bake 8 minutes.

    Uncover and bake 10 more minutes.

9. Pull pan out of oven and cover enchiladas with remaining tomatoes and cheese. Bake 5 more minutes.

Zesty!

*Nutrition Facts:

Item	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
3 Tbsp. olive oil	360	0	0	0	0
½ c. dry lentils	160	0	22	20	4
¼ tsp. salt	0	25	0	0	0
8 medium (8”) flour tortillas	1120	144	8	32	64
2 carrots	50	4	4	2	4
Zucchini	31	1	2	2	3
14.5 oz. can “Fire Roasted” Tex Mex Style Diced Tomatoes	140	105	7	7	14
8 oz. Monterey Jack cheese	880	64	0	56	160
Total (8 enchiladas):	2741 kcal	343 %	43 g	119 g	249 %
1 enchilada:	343 kcal	43 %	5 g	15 g	31 %

*Calculated from food packaging and the following website http://nutritiondata.self.com/facts/  

I used “Members Mark” (Sams Club) brand olive oil, “Great Value” (Walmart) brand lentils, Fire Roasted Tex Mex Style Diced Tomatoes, and Monterey Jack cheese, “Mission” brand flour tortillas, and “Morton” brand salt.

Shared at:
Look What I Made