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.