Dine In: Vegetarian Enchilada

1 1/3 c. water 
½ c. dry lentils (or can use ½ can of prepared lentils or black beans, drained) 
¼ tsp. salt
8 6-inch corn tortillas (can also use flour)
2 medium carrots, thinly sliced
1 ½ tsp. chili powder or ground cumin
1 T. cooking oil
1 medium zucchini quartered lengthwise and sliced (2 c.)
1 14 1/2–oz. can chunky chili-style stewed tomatoes or Mexican-style stewed tomatoes, chopped up
1 can enchilada sauce (red or green)
1 ½ c. Pepper Jack cheeses, shredded
Nonstick spray coating

In a medium sauce pan combine the water, lentils, and salt. Bring to boiling: reduce heat. Cover; simmer for 15-20 minutes or until tender. Drain; rinse with cold water. Set aside. (Skip this part, if using canned)
Meanwhile, wrap tortillas in foil; heat in a 350˚ oven for 10 minutes or until warm. Spray a 2-quart rectangular baking dish with nonstick coating.
In a large skillet stir-fry carrots and chili powder or cumin in hot oil for 2 minutes. Add zucchini; stir-fry for 2-3 minutes or until crisp-tender. (add more oil if necessary during cooking.) Remove from heat. Stir in lentils, half of the un-drained stewed tomatoes, half of the cheese.
Spoon vegetable mixture onto the tortillas, dividing it evenly. Roll up tortillas; place seam side down, in the prepared baking dish. Cover with foil
Bake in a 350˚ oven for 8 minutes. Remove foil; bake for 7 to 12 minutes more or until heated through and tortillas are crisp.
In a small saucepan heat enchilada sauce with remaining un-drained tomatoes; spoon over enchiladas. Top with remaining cheese; bake 1 minute or until melted. Serves 4.