• 1 box spanish quick brown rice
  • 1/2 cup lentils
  • 2 cup water
  • 2 cup 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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