One Pot Cheesy Mexican Lentils, Black Beans and Rice

We didn't have enchilada sauce. I made the easiest sauce ever. 1 3/4 cups hot water, an envelope of Taco flavouring and one can of tomato paste (the small one). Mix with a whisk. I only used a cup for this recipe so I'm freezing the rest to make this recipe again.

½ of a yellow onion, diced

1 clove of garlic minced

½ cup uncooked long grain brown rice

½ cup uncooked French green lentils, rinsed

2 to 3 cups low sodium vegetable stock

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 defrosted frozen corn

1 cup red enchilada sauce

¾ cup shredded cheese, I used sharp cheddar and part skim mozzarella

Cilantro for garnish (optional)

Directions at reciperunner.com

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