Ingredients
Lentil Mixture
- ½ cup dried lentils (brown or green)
- 1 ½ cups water or vegetable broth
- ¾ cup enchilada sauce
- 1 chipotle pepper in adobo plus 1 tsp adobo sauce
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp garlic powder
Base and Vegetables
- 1 cup cooked yellow rice (or more for larger portion)
- 1 cup finely chopped romaine lettuce
- 1 cup chopped tomato
- ½ to ¾ cup black beans
- ½ to ¾ cup corn (canned or steamed from frozen)
- 1 small jalapeño pepper, sliced
Toppings
- 2 to 4 tablespoons guacamole
- 2 tablespoons sour cream (regular or vegan), plus extra to taste
- 2 tablespoons fresh cilantro leaves
- Tortilla chips (for added crunch)
- Chopped green onion
- Sliced bell pepper (raw or sautéed)
- Salsa
- Pico de gallo
- Pickled red onions
- Hot sauce and/or taco sauce (optional)
Instructions
- Prep Lentils: Rinse ½ cup of dried lentils thoroughly under cold water to remove any debris.
- Cook Lentils: In a medium pot, bring 1 ½ cups of water or vegetable broth to a boil. Add the rinsed lentils, ¾ cup enchilada sauce, chipotle pepper with 1 tsp adobo sauce, ground cumin, chili powder, salt, and garlic powder. Stir to combine. Cover the pot with the lid slightly tilted to allow steam to escape and reduce heat to low. Simmer for 20 minutes or until lentils are tender and fully cooked.
- Cook Rice and Prep Veggies: While lentils simmer, prepare yellow rice according to package instructions. Chop romaine lettuce, tomatoes, jalapeño, and other desired veggies. Drain and rinse black beans and corn if using canned.
- Finish Lentils: Once lentils are cooked, remove from heat and stir the mixture well. The lentils will thicken as they cool. Taste and adjust seasoning by adding more salt, cumin, or spices if desired. For extra heat, incorporate hot sauce, spicy taco sauce, or cayenne pepper.
- Assemble Burrito Bowls: Divide the cooked lentil mixture and yellow rice evenly between bowls. Add chopped romaine lettuce, black beans, corn, tomatoes, jalapeño slices, and any other prepared vegetables. Top with guacamole, sour cream, fresh cilantro, and optional toppings like tortilla chips, green onions, bell peppers, salsa, pico de gallo, and pickled red onions.
- Enjoy: Serve immediately while the lentils and rice are warm. Mix and match toppings to your preference for a delicious, customizable meal.
- Meal Prep Tips: Store leftover lentils in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. When meal prepping, assemble bowls in containers and keep fresh toppings such as sour cream, guacamole, and chips separately. Reheat lentils and rice before adding fresh toppings for optimal texture and flavor.
Notes
- Use vegetable broth instead of water for richer lentil flavor.
- Adjust chipotle pepper amount to control spiciness.
- Cook extra lentils for future meals or lunches.
- Optional toppings allow customization based on dietary preferences.
- Beans and corn can be swapped out with other vegetables as desired.
- Leftover lentils freeze well and reheat easily for quick meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
