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Jennifer Daniels: "Even my dad loved this - which is surreal. I subb…" Read More
18Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 yellow onion (diced)
- 1 clove garlic (minced)
- 1/2 cup long grain brown rice (uncooked)
- 1/2 cup French green lentils (uncooked, rinsed)
- 3 cups low sodium vegetable stock
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. chipotle powder (ground, optional)
- kosher salt
- fresh ground black pepper
- 15 oz. black beans (rinsed and drained)
- 1/2 cup fire roasted tomatoes (drained)
- 4 oz. diced green chiles
- 1 zucchini (small, shredded)
- 1/2 cup frozen corn (defrosted)
- 1 cup red enchilada sauce
- 3/4 cup shredded cheese (I used sharp cheddar and part skim mozzarella)
- cilantro (for garnish, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1140mg48% |
| Potassium790mg23% |
| Protein18g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber16g64% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jennifer Daniels 4 years ago
Even my dad loved this - which is surreal. I subbed quinoa for the rice, always use extra garlic, and subbed bone broth for the stock. I also made my own fire roasted roma tomatoes (broil halved for 10 minutes, lower temp to low broil for 5 minutes, put in a bowl and cover with cellophane for another 10, then peel the skins off and add them chopped to this.) I also tripled the amount of manchego, subbed green for red sauce, got rid of the zucchini, and added my won Mexican seasoning atop.