Lentils and Spanish Rice Enchiladas
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INGREDIENTS
- 2 c Water
- 1 Box Spanish Quick Brown Rice
- 2 c Grated cheese
- 1/2 c Lentils
- 15 Corn tortillas; moistened
- 16 oz Enchilada sauce
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Enchilada (69g) | ||
| Recipe Makes: 15 Enchilada | ||
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| Calories: 70 | ||
| Calories from Fat: 34 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.8g | 5 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 12.1mg | 4 % | |
| Sodium 453.4mg | 16 % | |
| Potassium 71.6mg | 2 % | |
| Total Carbohydrate 5.2g | 2 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 4.1g | ||
| Protein 4g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 70
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