• 2 vegetable enchiladas
• 1 orange
• 1 cup skim or 1% milk

Vegetable enchiladas

• 2 c. water
• ¾ c. dry lentils
• 3/8 t. salt
• 12 6-inch tortillas
• Non-stick cooking spray
• 3 medium carrots, thinly sliced
• 2 ½ t. ground cumin
• 1 ½ T. canola oil
• 3 c. zucchini, quartered lengthwise & sliced
• 6 oz. mozzarella cheese

2 cans Mexican-style stewed tomatoes Bring lentils, water and salt to a boil. Reduce heat, cover, andsimmer 15-20 minutes until tender. Drain and rinse with cold water. Spray frying pan with spray. Stir-fry carrots, cumin, and oil 1-2 minutes. Add zucchini and stir-fry 2-3 minutes or until tender. Remove and stir in lentils, 1 can tomatoes, and ½ the cheese. Spoon into tortillas & roll up. Put into baking pan, cover with foil, and bake eight minutes at 350 degrees. Remove foil and bake 7-12 minutes longer. In a saucepan, heat up other can of tomatoes & spoon over enchiladas. Add leftover cheese and bake until cheese melts.

Makes 6 servings (two enchiladas per serving)