Cheesy Mexican Lentils, Black Beans, and Rice | NDSU Agriculture

Ingredients

• 1 cup diced yellow onion
• 1 clove of garlic, grated or minced
• ½ cup minute brown rice
• ½ cup lentils, rinsed
• 3 cups low sodium vegetable broth
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon Kosher salt
• ¼ teaspoon fresh ground black pepper
• 15-ounce can of low sodium black beans, rinsed and drained
• ½ cup fire-roasted tomatoes, drained
• 4-ounce can green chiles, diced
• 1 small zucchini, shredded
• ½ cup frozen corn, defrosted
• 1 cup mild, red enchilada sauce
• ¾ cup sharp shredded cheese
• Cilantro for garnish (optional)
• 1 teaspoon extra virgin olive oil