Baked Lentil And Vegetable Wraps Recipe

Fusion cuisine · 680 calories

Baked Lentil and Vegetable Wraps recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring spiced lentils and fresh vegetables wrapped in tortillas and baked to perfection. This wholesome dish is both satisfying and nutritious.

Ingredients

  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • 500G Sabarot Lentils Mix, 500G
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • - Cathedral City Mature Cheddar Cheese
  • 1 Kg Carrots - 1kg
  • - The Cheese Lady Appenzeller Edel-Wurzig Classic Swiss Cheese
  • - Tata Salt
  • - Ktc Vegetable Oil
  • - Chilli Powder Rajah
  • 10" Poco Loco Flour Tortillas, 10"
  • - Jalpur Red Chilli Powder Fine
  • 250Ml Ktc Coconut Oil 250ml

Instructions

  1. 1. In a covered saucepan, combine 1 1/3 cups water, 1/2 cup dry lentils, and 1/4 tsp salt. Simmer for 15 to 20 minutes until the lentils are tender. Drain, rinse, and set aside.
  2. 2. Heat 1 tbsp cooking oil in a large skillet over medium heat. Add 2 grated carrots and 1 tsp chili powder. Stir-fry for 2 minutes.
  3. 3. Add 1 diced zucchini to the skillet and stir-fry for an additional 2 to 3 minutes, or until the vegetables are crisp-tender.
  4. 4. Stir in the cooked lentils, half of a 400 g can of diced tomatoes (with juices), and 3 oz shredded mozzarella cheese. Mix well and remove from heat.
  5. 5. Spoon the vegetable and lentil mixture evenly onto 8 flour tortillas. Roll each tortilla tightly and place them seam-side down in a greased baking dish.
  6. 6. Cover the dish with foil and bake in a preheated 350°F oven for 8 minutes.
  7. 7. Remove the foil and bake for an additional 7 to 12 minutes, or until the tortillas are lightly browned and heated through.
  8. 8. Meanwhile, heat the remaining half of the diced tomatoes in a small saucepan over medium heat until warmed.
  9. 9. Remove the enchiladas from the oven and spoon the warmed tomatoes over the top. Sprinkle with the remaining 3 oz shredded mozzarella cheese.
  10. 10. Return the dish to the oven and bake for 1 more minute, or until the cheese is melted. Serve hot.