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vegetable-enchiladas recipe

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