How to make Lentil And Zucchini Enchiladas -

Mexican delight with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tortillas (तौरतिया ), Lentils (दाल)

Cuisine : Mexican

Course : Snacks and Starters

For more recipes related to Lentil And Zucchini Enchiladas checkout Nachos, Vegetable Quesadillas, Chicken Burritos, Breakfast Roll . You can also find more Snacks and Starters recipes like Earl Grey Cookies Seafood Seekh Kabab honey chilli paneer Potato Lollipop - SK Khazana

Lentil And Zucchini Enchiladas

Lentil And Zucchini Enchiladas Recipe Card


Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lentil And Zucchini Enchiladas Recipe

  • Tortillas soft 8 inch

  • Lentils 1/2 cup

  • Zucchini halved, sliced thinly 4 large

  • Oil 1 tablespoon

  • Carrots peeled, sliced thinly 4 medium

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 2 large

  • Cheddar cheese grated 3/4 cup

  • Monterey Jack cheese grated 3/4 cup

  • Salsa sauce 1 cup


Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.