Vegetable Enchiladas

Directions

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