Ingredients:

1 box spanish rice
1/2 C lentils
2 C water
2 C grated cheddar cheese
16 oz enchilada sauce
15 corn tortillas, moistened

Methods:

Prepare contents of box according to package directions. Cook lentils in water and drain off excess (NOTE: lentils and rice will cook in same amount of time, about 20 min) Mix the rice and lentils and place 2T in each tortilla and roll. Place in a 9×13″ pan and cover with sauce and cheese. Bake in oven for 20 min at 300°F