One-Pot Cheesy Mexican Lentils, Black Beans and Rice

This recipe is a perfect weeknight meal - it's easy to make in a single pot, vegetarian, and full of protein and fibre. Lentils and black beans are a great source of plant-based protein and iron, and they come together with rice, vegetables, and cheese for a flavourful and satisfying dish.

Ingredients

• 1/2 cup diced yellow onion
• 1 clove garlic, grated or minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup uncooked green lentils, rinsed
• 2-3 cups low sodium vegetable broth
• 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 frozen corn, defrosted
• 1 cup red enchilada sauce
• 3/4 cup shredded cheese (sharp cheddar and part-skim mozzarella recommended)
• Cilantro for garnish (optional)

Preparation

1. Heat a large pot or saucepan over medium high heat. Add cooking oil and saute the onion and garlic for 2-3 minutes.
2. Add the brown rice and lentils, then pour in the vegetable broth. Stir to combine and bring to a boil.
3. Reduce heat to low, cover the pot, and simmer for 35-45 minutes, or until the lentils and rice are tender. Drain any excess liquid.
4. Season the rice and lentils with salt, pepper, chili powder, cumin, and chipotle powder (if using).
5. Add all remaining ingredients except for 1/4 cup of the cheese. Stir to heat through until the cheese is melted.
6. Top with the remaining cheese and cover the pot. Let it sit on low heat until the cheese is melted and bubbly.
7. Serve garnished with cilantro (optional).

Notes

• You can use brown or red lentils in this recipe.
• Feel free to adjust the amount of chipotle powder depending on your spice preference.
• This recipe is easily doubled to feed a larger crowd.