Mexican Lentils, Black Beans, and Rice

(Yields 5 servings; 271 kcal, 40.4g carb, 6.8g fat, 12.7g pro per serving)


  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked green lentils
  • 3 cups low-sodium or homemade vegetable broth
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chili powder (optional for more spice)
  • Salt and pepper to taste
  • 15 oz can black beans, drained and rinse
  • 1/2 cup fire roasted tomatoes, drained
  • 4 oz can diced green chiles
  • 1/2 cup whole kernel sweet corn
  • 1 cup red enchilada sauce
  • 3/4 cup shredded cheddar cheese


  1. Heat a large pot over medium high heat. Once heated, add a drizzle of olive oil. Add onion and garlic. Sauté for 2-3 minutes.
  2. Add vegetable stock, brown rice, and lentils to pot. Stir and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 30-40 minutes or until the lentils and rice are tender. Drain any excess liquid if necessary.
  3. Season the rice and lentils with salt, pepper, chili powder, cumin, and chipotle powder. Add remaining ingredients except for 1/4 cup of cheese. Stir together to combine.
  4. Heat the mixture until the cheese is melted. Sprinkle remaining 1/4 cup cheese on top and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly, about 5-8 more minutes.
  5. Top with cilantro and sour cream if desired.
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