Vegetable Enchiladas

• 1 1/3 c. water
• 1/2 c. dry lentils
• 1/4 tsp. salt
• 8 (6-inch) flour tortillas
• 2 medium carrots, thinly sliced
• 1 tsp. chili powder or cumin
• 1 Tbsp. cooking oil
• 1 medium zucchini, quartered and sliced
• 1 (14 1/2 oz.) Mexican style tomatoes, cut up
• 6 oz. Mozzarella

1. Simmer in covered saucepan the water, lentils and salt for 15 to 20 minutes.
2. Drain, rinse and set aside.
3. Stir-fry carrots and chili powder in hot oil for 2 minutes.
4. Add zucchini; stir-fry for 2 to 3 minutes or until crisp-tender.
5. Stir in lentils, half the undrained tomatoes and half of the cheese.
6. Spoon vegetable mixture onto tortillas.
7. Place, seam side down, in prepared baking dish.
8. Cover with foil.
9. Bake in 350u0b0 oven for 8 minutes.
10. Remove foil.
11. Bake for 7 to 12 minutes.
12. Heat remaining tomatoes.
13. Spoon over enchiladas.
14. Top with cheese.
15. Bake 1 minute.

water, dry lentils, salt, flour tortillas, carrots, chili powder, cooking oil, zucchini, tomatoes, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859515 (may not work)