How to make Lentil And Zucchini Enchiladas -
Mexican delight with a difference.
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 Uttappam Sandwich, Spinach-Paneer Omelette, Spinach and Corn on Crackers, Spicy Corn Patties.
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
Method
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.
Nutrition Info
Calories : 2240 Kcal
Carbohydrates : 257.6 gm
Protein : 92.5 gm
Fat : 92.3 gm
Other : 68gm
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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 www.sanjeevkapoor.com 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.
