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Full Online Book HomeLearning KitchenMexican And Hispanic - Zesty Vegetable Enchiladas
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Mexican And Hispanic - Zesty Vegetable Enchiladas Post by :Andrew_F Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1326

Click below to download : Mexican And Hispanic - Zesty Vegetable Enchiladas (Format : PDF)

Mexican And Hispanic - Zesty Vegetable Enchiladas

Yield: 4 servings

1 1/3 cups water
1/2 cup (3 ounces) dry lentils
1 tbsp. vegetable oil
1 cup (2 small) thinly sliced carrots
1 tsp. chili powder (optional)
2 cups (2 large) quartered, thinly sliced zucchini
1 cup (1 medium) chopped tomato
1 1/2 cups (6 ounces) SARGENTO® Light 4 Cheese Mexican Blend, divided
8 (8-inch) soft taco-size flour tortillas, warmed
1/2 cup ORTEGA® Thick & Chunky Salsa


Preheat oven to 350° F.

Combine water and lentils in medium saucepan; bring to a boil. Reduce heat to low; cook, covered, for 20 to 25 minutes or until tender. Drain; rinse in cold water.

Heat vegetable oil in large skillet over medium-high heat. Add carrots and chili powder; cook, stirring constantly, for 3 minutes. Add zucchini; cook for 2 to 3 minutes or until crisp-tender. Remove from heat; stir in lentils, tomato and 3/4 cup of cheese. Spoon 1/2 cup vegetable mixture down center of each tortilla; roll up. Place seam-side down in greased 12 x 8-inch baking dish.

Bake, covered, for 8 minutes. Remove cover; bake for additional 8 to 12 minutes or until heated through.
Spoon salsa over enchiladas; sprinkle with remaining cheese. Bake for additional 3 to 4 minutes or until cheese is melted.
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