Lentils & Spanish Rice Enchiladas Recipe
Yield: 15 EnchiladasRecipe by luhu.jp
Ingredients:
1 Box: Spanish Quick Brown Rice,
1/2 cup: Lentils,
2 cup: Water,
2 cup: Grated cheese,
16 ounce: Enchilada sauce,
15: Corn tortillas, 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 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp