One Pot Cheesy Mexican Lentils, Black Beans and Rice

• Vegetarian
• Gluten free

• Produce

  • 1 15 ounce can Black beans
  • 1/4 tsp Chipotle, ground
  • 1 Cilantro
  • 1/2 cup French green lentils
  • 1 clove Garlic
  • 1 4 ounce can Green chiles
  • 1/2 cup Tomatoes, fire-roasted
  • 1/2 Yellow onion
  • 1 Zucchini, small

• Canned Goods

  • 2 cups Vegetable stock, low-sodium

• Pasta & Grains

  • 1/2 cup Brown rice, long grain

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and fresh ground black pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 3/4 cup Cheese

• Prepared

  • 1 cup Enchilada sauce, red

Found on reciperunner.com

Description

Ingredients

• 1/2 of a yellow onion, diced
• 1 clove of garlic minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup uncooked French green lentils, rinsed
• 2-3 cups low sodium vegetable stock
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder (optional)
• Kosher salt and fresh ground black pepper to taste
• 15 ounce can black beans, rinsed and drained
• 1/2 cup fire roasted tomatoes, drained
• 4 ounce can diced green chiles
• 1 small zucchini, shredded
• 1/2 cup defrosted frozen corn
• 1 cup red enchilada sauce
• 3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
• Cilantro for garnish (optional)

Directions

• Heat a large pot or saucepan over medium high heat.
• When the pot is heated spray with cooking oil and add in the onion and garlic.
• Sauté for a couple minutes then add in the brown rice and lentils.
• Add in the vegetable stock, stir and bring to a boil.
• Once boiling, cover and reduce the heat to low.
• Simmer for 30-40 minutes, or until lentils and rice are tender.
• If there is any excess liquid drain it.
• Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
• Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
• Heat the mixture until the cheese is melted.
• Top with the remaining cheese and cover with a lid.
• Heat on low until the cheese is melted and the mixture is bubbly.