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Mexican Lentils with Black Beans and Rice
Prep Time
10
mins
Cook Time
50
mins
Total Time
1
hr
Image Source:www.pulses.org
Keyword:
Entrée
Servings
:
5
Ingredients
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
Instructions
Heat a large pot or saucepan over medium high heat.
Spray with cooking oil. Sauté onion and garlic for two minutes.
Add brown rice, lentils, and vegetable stock. Stir and bring to a boil.
Once boiling, cover and reduce heat to low.
Simmer for 30-40 minutes, or until lentils and rice are tender.
Drain any excess liquid.
Season rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
Add in remaining ingredients except 1/4 cup of cheese and stir .
Heat mixture until cheese is melted.
Top with remaining cheese and cover with lid.
Heat on low until cheese is melted and mixture is bubbly.
Recipe Notes
Recipe modified from pulses.org