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Lentils And Spanish Rice Enchiladas
Ingredients
- 1 box Spanish Quick Brown Rice
- 1/2 c. Lentils
- 2 c. Water
- 2 c. Grated cheese
- 16 ounce Enchilada sauce
- 15 x Corn tortillas, moistened
Directions
- Prepare contents of box according to package directions. Cook lentils in the 2 c. 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 Tbsp. 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 min at 300 F.
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