Zesty Vegetable Enchiladas

Name: Zesty Vegetable Enchiladas
Ingredients: 8 (6-inch) flour tortillas; 1 can lentil soup, drained; 2 medium carrots, thinly sliced; 1 1/2 tsp. chili powder or ground cumin; 1 Tbsp. cooking oil; 1 medium zucchini, quartered lengthwise and sliced (2 c.); 1 (14 1/2 oz.) can stewed tomatoes, cut up; 6 oz. Monterey Jack cheese, shredded (1 1/2 c.)

8 ingredients

2 steps

Ingredients

8 (6-inch) flour tortillas
1 can lentil soup, drained
2 medium carrots, thinly sliced
1 1/2 tsp. chili powder or ground cumin
1 Tbsp. cooking oil
1 medium zucchini, quartered lengthwise and sliced (2 c.)
1 (14 1/2 oz.) can stewed tomatoes, cut up
6 oz. Monterey Jack cheese, shredded (1 1/2 c.)

Directions

1

Wrap tortillas in foil.
2

Heat in a 350° oven for 10 minutes or until warm. Spray a 2-quart rectangular baking dish (with Pam).

Products Matching These Ingredients

Cream soup air corners

E NOVA 3

Almond flour organic blanched

Terrasoul

NOVA 4

Cream Of Mushroom Condensed Soup

Tops

C NOVA 4

Mediterranean style soup, lentil

Market District

B NOVA 4

Curry Lentil Soup Mix

Taste Adventure

NOVA 3

Spicy red lentil chili

Wegmans

NOVA 4

Drained Tuna Steak

A NOVA 3

More Recipes to Try

Joe's Beef Stew

14 ingredients

Apple Martinis

6 ingredients

Creamy Lemon and Chive Farfalle

13 ingredients

Baked Chicken Breasts With Sage Shallot Apple Dressing

9 ingredients

Slow Cooker Thanksgiving Dressing

12 ingredients

BLT Sandwich

6 ingredients

Sweet Potato Salad

10 ingredients

Pasta Amatriciana