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Favourite Lentils & Spanish Rice Enchiladas

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Submitted by zildjianface

Lentils and Spanish Rice Enchiladas recipe

YIELD

15 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

1 1
BOX BOX SPANISH BROWN RICE
quick *
½ 118
CUP ML LENTILS
2 473
CUPS ML WATER
2 473
CUPS ML CHEESE
grated
16 462.4
OUNCES ML/G ENCHILADA SAUCE
15 15
EACH CORN TORTILLAS (6-INCH)
moistened *

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℉ (150℃) F.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 85 55% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 144mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 1%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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