One Pot Cheesy Mexican Lentils with Black Beans and Rice

Course: Entrees
Difficulty: Easy
Pulse Type: Beans, Lentils
Specialty Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 servings


  • 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)


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