Vegetable Enchiladas

Ingredients

• 1 13 c water
• 12 c dry lentils
• 14 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 12 oz Mexican style tomatoes cut up
• 6 oz Mozzarella

Directions

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 350 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