Lentils and Spanish Rice Enchiladas

Ingredients

 * 1 box Spanish quick brown rice
 * ½ cup lentils
 * 2 cup water
 * 2 cup grated cheese
 * 16 oz enchilada sauce
 * 15 corn tortillas, moistened

Directions

 * 1) Prepare contents of box according to package directions.
 * 2) 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).
 * 3) Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll.
 * 4) Place in a 9 x 13 pan and cover with enchilada sauce.
 * 5) Sprinkle with cheese and place in oven for 20 minutes at 300°F.