Lentils and Spanish Rice Enchiladas--The Platinum Recipes Collection

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Lentils and Spanish Rice Enchiladas

Categories: Main dish, Ovo-lacto
Yield: 15 enchiladas

1 Box Spanish Quick Brown Rice
1/2 c Lentils
2 c Water
2 c Grated cheese
16 oz Enchilada sauce
15 Corn tortillas; moistened

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.

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