Lentils and spanish rice enchiladas
15 enchiladas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Spanish Quick Brown Rice | |
| ½ | cup | Lentils |
| 2 | cups | Water |
| 2 | cups | Grated cheese |
| 16 | ounces | Enchilada sauce |
| 15 | Corn tortillas; moistened | |
Directions
Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll.
Place in a 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese and place in oven for 20 minutes at 300 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias
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