Lentil And Zucchini Enchiladas

Ingredients list for Lentil And Zucchini Enchiladas

• 8 inch Tortillas soft
• 1/2 cup Lentils
• 4 large Zucchini halved, sliced thinly
• 1 tablespoon Oil
• 4 medium Carrots peeled, sliced thinly
• 1 teaspoon Red chilli powder
• 2 large Tomatoes chopped
• 3/4 cup Cheddar cheese grated
• 3/4 cup Monterey Jack cheese grated
• 1 cup Salsa sauce

Method

1. Wash lentils and place in a pan with one-third cup of water. Bring to a boil. Reduce heat to low. Cook, covered, for twenty to twenty five minutes or until tender. Drain and rinse under cold water. Heat oil in a frying pan over medium heat. Add carrots and red chilli powder. Cook, stirring continuously for two to three minutes.
2. Add zucchini and continue to cook for two to three minutes or until tender. Remove from heat. Stir in lentils, tomatoes and half of the Cheddar cheese and Monterey Jack cheese. Preheat oven to 175 C. Warm tortillas slightly. Spoon half a cup of prepared vegetable mixture down the center of each tortilla. Roll up.
3. Place seam-side down in a greased twelve by eight inch baking dish. Bake covered, for eight minutes. Remove cover and bake for additional eight to twelve minutes or until heated through. Spoon salsa sauce over enchiladas. Sprinkle with remaining cheeses. Bake for additional three to four minutes or until the cheese has melted. Serve hot.

Nutrition Info