Vegetable Enchiladas
Vegetable Enchiladas is an moderately easy dinner. Made with 1 1/3 c. water, 1/2 c. dry lentils, 1/4 tsp. salt, 8 (6-inch) flour tortillas and 2 medium carrots, thinly sliced, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Simmer in covered saucepan the water, lentils and salt for 15 to 20 minutes.
Drain, rinse and set aside.
Stir-fry carrots and chili powder in hot oil for 2 minutes.
Add zucchini; stir-fry for 2 to 3 minutes or until crisp-tender.
Stir in lentils, half the undrained tomatoes and half of the cheese.
Spoon vegetable mixture onto tortillas.
Place, seam side down, in prepared baking dish.
Cover with foil.
Bake in 350Β° oven for 8 minutes.
Remove foil.
Bake for 7 to 12 minutes.
Heat remaining tomatoes.
Spoon over enchiladas.
Top with cheese.
Bake 1 minute.
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