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One Pot Cheesy Mexican Lentils, Black Beans and Rice
Ingredients
  • ½ cup diced yellow onion
  • 1 clove of garlic, grated or minced
  • ½ cup uncooked long grain brown rice
  • ½ cup uncooked green lentils, rinsed (brown or red lentils may also be used)
  • 2 to 3 cups low sodium vegetable broth
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground chipotle powder (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 15 ounce can black beans, rinsed and drained
  • ½ cup fire roasted tomatoes, drained
  • 4 ounce can diced green chiles
  • 1 small zucchini, shredded
  • ½ cup frozen corn, defrosted
  • 1 cup red enchilada sauce
  • ¾ cup shredded cheese, I used sharp cheddar and part skim mozzarella
  • Cilantro for garnish (optional)
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