- 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)
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