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Ingredientes
- 1 box Spanish Quick Brown Rice
- 1/2 c. Lentils
- 2 c. Water
- 2 c. Grated cheese
- 16 ounce Enchilada sauce
- 15 x Corn tortillas, moistened
Direcciones
- Prepare contents of box according to package directions. Cook lentils in the 2 c. 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 Tbsp. 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 min at 300 F.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 184 | |
| Calories from Fat 71 | 39% |
| Total Fat 8.05g | 10% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 477mg | 20% |
| Potassium 142mg | 4% |
| Total Carbs 18.84g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.01g | 2% |
| Protein 9.53g | 15% |
