Meatless Main Dish
Prep Time1 hour
Recipe Ingredients1/2 cup dried lentils
1 3/4 cup water, divided
1/4 tsp salt
1 cup Boil-in-bag brown rice
1 cup fresh spinach leaves, chopped
1 can Original RO*TEL, drained
1/2 cup black olives, chopped
2 T taco seasoning
2 T lime juice
1 cup mild cheddar cheese
8 small flour tortillas
1/4 cup cooking oil
In a small saucepan, add lentils, 1 1/2 cups water and salt. Cover and cook over medium heat until tender. Drain if necessary.
Prepare brown rice as directed. Measure 1 cup.
In a medium skillet combine lentils, rice and spinach with the next four ingredients adding 1/4 cup water. Toss and cook over low heat to reduce liquid. Remove from heat, add cheese. Mix well.
Place about 1/3 cup mixture in center of tortilla, fold.
In a small skillet, heat 1/4 cup cooking oil, place chimichangas, 1 or 2 at once seam side down, cook until golden, turn over, cook other side until golden. Drain.
Top chimichangas with favorite toppings. Makes 8 servings.