Lentil + Black Bean Cheesy Skillet

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 uncooked green lentils, rinsed 
• 2-3 cups low sodium vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder (optional)
• Kosher salt and fresh ground black pepper to taste
• 15 ounces black beans, rinsed 
• 1/2 cup fire roasted tomatoes, drained
• 4 ounce can diced green chiles
• 1/2 cup frozen corn, defrosted
• 1 cup red enchilada sauce
• 3/4 cup shredded cheese, I used a Mexican blend
• Cilantro for garnish (optional)

Instructions:

1. Heat a skillet over medium high heat on the stove top. When the pan is heated, spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes, then add in the rice and lentils.
2. Add the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it at this time.
3. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese. Stir together.
4. Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.

Serves: 4

Recipe adapted from Recipe Runner.