|
|
|
|
 |
|
|
| Lentils And Spanish Rice Enchiladas Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 15
|
|
|
Ingredients
1 box spanish quick brown rice
1/2 cup lentils
2 cup water
2 cup grated cheese
16 oz enchilada sauce
15 corn tortillas; moistened
Cooking 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
entrees
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
