Lentils and Spanish Rice Enchiladas

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.