Course Entrees
Difficulty Easy
Pulse Type Beans, Lentils
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By Recipe Runner

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One Pot Cheesy Mexican Lentils with Black Beans and Rice

Prep Time 10 minutes
Cook Time 50 minutes


  • 1/2 onion, yellow, diced
  • 1 clove garlic, minced
  • 1/2 cup rice, brown, long grain; uncooked
  • 1/2 cup lentils, green, uncooked; rinsed
  • 3 cups vegetable stock, low sodium
  • 1 tsp chili powder
  • 1/2 tsp cumin, ground
  • 1/4 tsp chili powder, chipotle (optional)
  • salt and pepper, to taste
  • 1 15 oz can black beans, rinsed and drained
  • 1/2 cup tomatoes, fire roasted; drained
  • 1 4 oz can green chilies, diced
  • 1 small zucchini, shredded
  • 1/2 cup corn, frozen, defrosted
  • 1 cup enchilada sauce, red
  • 3/4 cup cheese, shredded
  • cilantro, for garnish (optional)


  • Heat a large pot or saucepan over medium high heat.
  • When the pot is heated spray with cooking oil and add in the onion and garlic.
  • Sauté for a couple minutes then add in the brown rice and lentils.
  • Add in the vegetable stock, stir and bring to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer for 30-40 minutes, or until lentils and rice are tender.
  • If there is any excess liquid drain it.
  • Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  • Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  • Heat the mixture until the cheese is melted.
  • Top with the remaining cheese and cover with a lid.
  • Heat on low until the cheese is melted and the mixture is bubbly.