Spicy Rice Bean and Lentil Casserole
Discover the ultimate comfort food with this Spicy Rice Bean and Lentil Casserole—a deliciously hearty, one-dish meal loaded with bold Southwestern flavors! This protein-packed recipe combines tender lentils, fluffy rice, black beans, and diced tomatoes with green chilies for a satisfying and nutritious base. Enhanced with smoky chipotle powder, warm cumin, and paprika, every bite is bursting with spice and depth. Topped with gooey melted cheddar or your favorite vegan cheese, this casserole bakes to perfection in just under an hour. Perfect for meal prep or a cozy family dinner, this dish is a wholesome, vegetarian-friendly crowd-pleaser. Garnish with fresh cilantro for an extra punch of brightness, and enjoy a flavor-packed creation that's as comforting as it is easy to make.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, diced
- 1 cup cooked lentils
- 2 cups cooked rice (white or brown)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 cup vegetable broth
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar or vegan cheese
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeño, and cook for another 1-2 minutes until fragrant.
Add the cooked lentils, cooked rice, black beans, and canned tomatoes with their juices to the skillet. Stir well to combine.
Pour in the vegetable broth and mix in the chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Transfer the mixture to a lightly greased 9x13-inch casserole dish and spread it out evenly.
Sprinkle the shredded cheese evenly over the top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 23.8 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1204 mg | 93% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
