Date: Fri, 05 Nov 93 07:18:25 EST
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
This is a modified version of the grand prize recipe in a local
contest. The original had some oil for stir frying and 6 oz of Monterrey
Jack cheese (with peppers). I substituted Guiltless Gourmet Cheddar con
Queso (I think that is its name), which is a fatfree cheese sauce with
peppers in it.
Zesty Vegetable Enchiladas
1 1/3 c water
1/2 cup dry lentils
1/4 tsp salt
10 flour tortillas
non-stick cooking spray
2 medium carrots, thinly sliced
1 1/2 tsp chili powder
1 medium zucchini, quartered lengthwise and sliced
one 14 1/2 oz can chunky chili style stewed tomatoes or Mexican
style stewed tomatoes, cut up
OPTIONAL: 1 jar of Guiltless Gourmet Cheddar con Queso (Mild)
Preheat oven to 350 F. In a medium saucepan combine water, lentils and salt.
Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or
until tender. Drain, rinse with cold water. Set aside.
Wrap tortillas in foil. Heat in a 350 F oven until warm (10 mins).
Spray a 2 qt rectangular baking dish with non-stick cooking spray. In a
large skillet, stir-fry the carrots and chili powder in some water for
2 minutes. Add zucchini and stir-fry intil tender. Remove from heat.
Stir in lentils and half of the stewed tomatoes. Stir in half of the
Cheddar con Queso (if desired - makes the recipe lacto).
Spoon veg mixture over the tortillas, roll up and place seam side down in
the baking dish. Cover with foil.
Bake in a 350 F oven for 8 minutes. Remove foil, bake for 7 to 12
minutes or until heated through and tortillas are crisp.
In a small saucepan heat the remaining undrained tomatoes, spoon over
enchiladas. Top with remaining Cheddar con Queso. Bake for one more minute
until hot. Serves 4 to 6.
kwvegan vegan