Mexican Lentils with Rice, Black Beans, and Enchilada Cheese Recipe

Introduction

Mexican Lentils is a hearty, flavorful one-pot meal packed with protein and vibrant spices. This dish combines lentils, rice, beans, and fresh vegetables for a nutritious and satisfying dinner that’s easy to prepare.

Ingredients

• 1/2 cup diced yellow onion
• 1 clove of garlic, grated or minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup dry green lentils, rinsed
• 3 cups low sodium vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder or smoked paprika
• Kosher salt and fresh ground black pepper to taste
• 15 ounce can black beans, drained and rinsed
• 1/2 cup fire roasted tomatoes, drained
• 4 ounce can diced green chiles
• 1 small zucchini, shredded
• 1/2 cup defrosted frozen corn
• 1 cup red enchilada sauce
• 1 cup shredded cheese (Colby Jack, cheddar, or Monterey Jack)
• Cilantro for garnish (optional)

Instructions

1. Step 1: Heat a large skillet with a lid or pot over medium-high heat. Add a little olive oil, then stir in the diced onion and garlic. Season with salt and sauté for 2-3 minutes until fragrant.
2. Step 2: Add the brown rice and rinsed lentils to the pot. Pour in the vegetable broth, stir, and bring to a boil.
3. Step 3: Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the rice and lentils are tender. Drain any excess liquid if needed.
4. Step 4: Stir in chili powder, ground cumin, chipotle powder, salt, and pepper. Add the black beans, fire roasted tomatoes, diced green chiles, shredded zucchini, frozen corn, and red enchilada sauce. Mix well.
5. Step 5: Heat the mixture until warm, then stir in half of the shredded cheese until melted.
6. Step 6: Top with the remaining cheese, cover, and heat on low until the cheese melts and the dish is bubbly.
7. Step 7: Garnish with fresh cilantro if desired and serve hot.

Tips & Variations

• For extra spice, add a diced jalapeño along with the onions and garlic.
• Use vegetable broth with no added salt to better control seasoning.
• Swap brown rice with quinoa for a slightly different texture and protein boost.
• Top with avocado slices or a dollop of sour cream for creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheese or substitute with a plant-based cheese alternative to keep it vegan.

Can I use canned lentils instead of dry?

Yes, but reduce the cooking time since canned lentils are already cooked. Add them in later and adjust the liquid accordingly.

Mexican Lentils with Rice, Black Beans, and Enchilada Cheese Recipe

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★★★★★

4.5 from 100 reviews

A hearty and flavorful Mexican Lentils dish featuring brown rice, green lentils, black beans, vegetables, and a blend of spices simmered together and topped with melted cheese for a comforting, nutritious meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1/2 cup diced yellow onion
• 1 clove garlic, grated or minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup dry green lentils, rinsed
• 3 cups low sodium vegetable broth

Spices & Seasoning

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder (or smoked paprika)
• Kosher salt and fresh ground black pepper to taste

Additional Ingredients

• 15 ounce can black beans, drained and rinsed
• 1/2 cup fire roasted tomatoes, drained
• 4 ounce can diced green chiles
• 1 small zucchini, shredded
• 1/2 cup defrosted frozen corn
• 1 cup red enchilada sauce
• 1 cup shredded cheese (colby jack, cheddar, or monterey jack)
• Cilantro for garnish (optional)

Instructions

1. Prepare the aromatics: Heat a large skillet or pot with a lid over medium-high heat. Add a little olive oil when heated, then stir in the diced onion and minced garlic. Season with salt and sauté for 2-3 minutes until fragrant and softened.
2. Add rice and lentils: Stir the uncooked brown rice and rinsed green lentils into the onion and garlic mixture. This helps to slightly toast the grains and pulses for enhanced flavor.
3. Cook grains and lentils: Pour in the low sodium vegetable broth, stir to combine, and bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer gently for 35-45 minutes, or until both the lentils and rice are tender. Drain any excess liquid if necessary.
4. Season and add remaining ingredients: Stir in the chili powder, ground cumin, ground chipotle powder, salt, and pepper. Mix in the drained black beans, fire roasted tomatoes, diced green chiles, shredded zucchini, defrosted corn, and red enchilada sauce. Combine well to integrate all flavors.
5. Melt cheese and finish: Heat the mixture until the cheese melts. Then, sprinkle half of the shredded cheese on top, cover with the lid, and keep on low heat until the cheese fully melts and the dish is bubbly.
6. Garnish and serve: Remove from heat, garnish with fresh cilantro if desired, and serve warm as a satisfying main dish.

Notes

• You can substitute brown rice with quinoa or white rice for variation.
• Adjust the spice level by modifying the amount of chili powder and chipotle powder according to your preference.
• Use vegetarian or vegan cheese to make this recipe suitable for vegan diets.
• For a creamier texture, stir in a splash of coconut milk or sour cream before adding the cheese.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Mexican Lentils, vegetarian lentil recipe, healthy lentil dish, rice and lentils, cheesy lentils, easy Mexican dinner