Cheesy Lentils with Black Beans and Rice

Ingredients

• 1/2 yellow onion, diced
• 1 clove of garlic, minced
• 1/2  cup uncooked long grain brown rice
• 1/2  cup uncooked green lentils, rinsed
• 3 cups vegetable (or mushroom) stock
• 1 teaspoon  chili powder,
• 1/2 teaspoon  ground cumin
• 1/4 teaspoon  ground chipotle powder
• Salt and fresh ground black pepper to taste
• 15 ounce can black beans, rinsed and drained
• 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 (or salsa)
• 3/4 cup  shredded cheese
• cilantro for garnish (optional)

Directions

1. In a large pot or saucepan over medium high heat, sauté the onion and garlic in a bit of cooking oil.
2. Add in the brown rice and lentils.
3. Add the stock, stir and bring to a boil.
4. Once boiling, cover and reduce the heat to low.
5. Simmer for 30-45 minutes, or until lentils and rice are tender.
6. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
7. Add in all of the remaining ingredients and stir together.
8. Heat the mixture until the cheese is melted.
9. Heat on low until the cheese is melted and the mixture is bubbly.

Tip

If you wish, you can top with extra cheese and leave on the heat a few extra minutes until the cheese is melted.

Serve with a dollop of sour cream on top.