Title
Cheesy Mexican Lentils, Black Beans, and Rice
Recipe Type
Description
Did you say cheesy?
Ingredients
Ingredients
- 1 cup diced yellow onion
- 1 clove of garlic, grated or minced
- ½ cup minute brown rice
- ½ cup lentils, rinsed
- 3 cups low sodium vegetable broth
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon Kosher salt
- ¼ teaspoon fresh ground black pepper
- 15-ounce can of low sodium black beans, rinsed and drained
- ½ cup fire-roasted tomatoes, drained
- 4-ounce can green chiles, diced
- 1 small zucchini, shredded
- ½ cup frozen corn, defrosted
- 1 cup mild, red enchilada sauce
- ¾ cup sharp shredded cheese
- Cilantro for garnish (optional)
- 1 teaspoon extra virgin olive oil
Directions
Directions
Set corn out to thaw if still frozen (Food safety: thaw in the refrigerator or under cold, running water.)
Heat oil in a stock pot on the stove.
Add garlic, onion, brown rice, lentils and vegetable broth to the pot.
Stir and bring to a boil. After it begins boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. Drain any excess liquid.
Next, add chili powder, cumin, salt, pepper, black beans, tomatoes, shredded zucchini, corn, green chiles and enchilada sauce to the pot. Stir the pot then add half of the cheese.
Serve this dish with the remaining cheese sprinkled on top.
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