Mary Agnes Martin

Mexican Lentil Enchiladas

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Mary Agnes Martin
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Description

Sauté vegetables, onions, and garlic in olive oil for 3 minutes.

Add lentils, half a can of tomatoes, half a bag of cheese, cumin, and chili powder.

Microwave for 2 minutes until cheese melts. Tortillas may be warmed in the microwave if needed.

Fill tortillas with the vegetable mixture.

Place tortillas in a single layer in a 13-by-9-by-2-inch casserole dish sprayed with cooking spray.

Cover with foil and bake at 350°F for 15 minutes, until hot.

Remove foil, pour remaining tomatoes and cheese over the tortillas, and bake at 400°F for 7 minutes, until cheese melts.

Source Note

Original page 96. Contributed by Mary Agnes Santoroski.

Ingredients

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  • 1/2 cup lentils, cooked
  • 1/2 cup shredded carrots
  • 1/2 onion, chopped
  • 1 small clove garlic, chopped
  • 1/2 cup shredded zucchini
  • 28-ounce can Mexican tomatoes
  • 16-ounce bag shredded Mexican cheese
  • 6 flour tortillas
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. Sauté vegetables, onions, and garlic in olive oil for 3 minutes.
  2. Add lentils, half a can of tomatoes, half a bag of cheese, cumin, and chili powder.
  3. Microwave for 2 minutes until cheese melts. Tortillas may be warmed in the microwave if needed.
  4. Fill tortillas with the vegetable mixture.
  5. Place tortillas in a single layer in a 13-by-9-by-2-inch casserole dish sprayed with cooking spray.
  6. Cover with foil and bake at 350°F for 15 minutes, until hot.
  7. Remove foil, pour remaining tomatoes and cheese over the tortillas, and bake at 400°F for 7 minutes, until cheese melts.