Mexican Lentils, Black Beans & Rice
INGREDIENTS
- 1 tbsp olive oil
- 1 15 oz can black beans, rinsed, drained
- ¼ tsp ground chipotle powder (or 1 diced chipotle from a can)
- 1 cilantro bunch, chopped finely
- ½ cup frozen corn, defrosted
- ½ cup French green lentils, rinsed
- 1 clove garlic, minced
- 1 4oz can green chiles
- ½ cup diced tomatoes, fire roasted
- ½ yellow onion, diced
- 1 small zucchini, diced or shredded
- ½ cup long grain brown rice
- 1 tsp chili powder
- Salt/pepper to taste
- ½ tsp ground cumin
- 1 cup red enchilada sauce (any spicy red sauce will do, or a little salsa)
- 2-3 cups vegetable stock
- ¾ cup shredded cheese
DIRECTIONS
- 1. Heat 1 ½ cups broth to boiling and cook rice for approx. 20-30 minutes until tender (add stock or water if it boils off before done)
- 2. Heat 1 ½ cups broth to boiling and cook lentils for approx. 20-30 minutes until tender (add stock or water if it boils off before done)
- (Cook both at the same time in separate pots)
- While these are boiling, you can chop veggies and rinse/drain beans.
- 3. Heat large pot or large skillet over medium high heat, add olive oil and onion and garlic.
- 4. Sauté onion and garlic for 2-3 minutes.
- 5. Add to skillet corn, tomatoes, chiles, zucchini and saute until warmed through about 5 minutes.
- 6. Drain lentils and rice if any liquid leftover.
- 7. Season rice/lentils with salt, pepper, chili powder, cumin and chipotle powder.
- 8. Combine rice/lentils with veggies in large pot or skillet and mix well.
- 9. Add enchilada sauce or salsa, ½ of the cheese and finally the cilantro. Mix well 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.
- 12. Taste and add salsa, cumin, spices if you like it more spicy.
- (You can make it without the chili powder, chipotle for a less spicy version for children and then add the spicy items afterward.)
