Lynn's Lentil & Rice Enchiladas
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
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.
If enlightenment is not where you are standing, where will you
look?
- Zen Saying