Title: Lentils and Spanish Rice Enchiladas
Categories: Entree 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.

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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