One Pot Cheesy Mexican Lentils, Black Beans and Rice #vegandinner #meatless

One Pot Cheesy Mexican Lentils, Black Beans and Rice #vegandinner #meatless

This One Pot Cheese Mexican Lentil, Black Beans and Rice it's additionally veggie lover and ideal for meatless Monday! When I eat meatless I want to do straight carbs, but instead a blend of protein and carbs. Heartbeats simply happen to be the ideal arrangement!

Numerous individuals have no clue what beats are and as of recently prior I was curious about with the term either. Heartbeats are scrumptious, protein-stuffed, practical sustenances known as dry peas, chickpeas, lentils and beans.

They are an incredible wellspring of protein and fiber just as being lower in fat than numerous sorts of meat. I utilized lentils and dark beans in this one pot supper for a few reasons.

You can serve this with Coconut Crusted Tofu with Sweet Chili Sauce

One Pot Cheesy Mexican Lentils, Black Beans and Rice #vegandinner #meatless

A healthy, vegetarian, gluten free dinner the whole family will love! You won’t miss the meat in this easy to make, One Pot Cheesy Mexican Lentils, Black Beans and Rice!


  • 1/2 of a yellow onion, diced
  • 1 clove of garlic, grated or minced
  • 1/2 cup uncooked long grain brown rice
  • 1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
  • 2-3 cups low sodium vegetable stock
  • 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 ounces black beans (canned), rinsed and drained
  • 1/2 cup fire roasted tomatoes, drained
  • 4 ounces diced green chiles (canned)
  • 1 small zucchini, shredded
  • 1/2 cup frozen corn, defrosted
  • 1 cup red enchilada sauce
  • 3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
  • 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.

Read more our recipe Mint Chocolate Andes Cookies

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