One Pot Cheesy Mexican Lentils with Black Beans and Rice

Mexican Lentils with Black Beans and Rice
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr


Keyword: Entrée
Servings: 5
  • Non-stick cooking spray
  • 1/2 yellow onion diced
  • 1 clove of garlic minced
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked green lentils rinsed
  • 3 cups low sodium vegetable stock
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle powder optional
  • salt and pepper to taste
  • 1 can (15 oz) black beans rinsed and drained
  • 1/2 cup fire roasted tomatoes drained
  • 1 can (4 oz) diced green chiles
  • 1 small zucchini shredded
  • 1/2 cup corn canned or frozen and defrosted
  • 1 cup red enchilada sauce
  • 3/4 cup shredded cheese
  • cilantro for garnish optional
  1. Heat a large pot or saucepan over medium high heat.
  2. Spray with cooking oil. Sauté onion and garlic for two minutes.
  3. Add brown rice, lentils, and vegetable stock. Stir and bring to a boil.
  4. Once boiling, cover and reduce heat to low.
  5. Simmer for 30-40 minutes, or until lentils and rice are tender.
  6. Drain any excess liquid.
  7. Season rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  8. Add in remaining ingredients except 1/4 cup of cheese and stir .
  9. Heat mixture until cheese is melted.
  10. Top with remaining cheese and cover with lid.
  11. Heat on low until cheese is melted and mixture is bubbly.
Recipe Notes

Recipe modified from