~ Lentils and spanish rice enchiladas Recipe ~

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