Lentils and Spanish Rice 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