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Tex-Mex cuisine is a beloved fusion that combines the bold flavors of traditional Mexican cooking with the heartiness of American comfort food. Known for its vibrant ingredients and zesty seasonings, Tex-Mex has captured the hearts and taste buds of food lovers across the globe. Among its myriad of comforting dishes, burrito bakes stand out as a family favorite. They are essentially a layered casserole that brings together all the components of a classic burrito—rice, beans, cheese, and flavorful spices—into one dish that is both satisfying and easy to prepare.

Tex-Mex Lentil and Rice Burrito Bake

Discover the flavors of Tex-Mex with this delicious and nutritious Lentil and Rice Burrito Bake! This hearty casserole combines lentils, brown rice, and colorful vegetables, all layered with zesty spices and melted cheese for a comforting meal that is easy to prepare. Packed with protein and fiber, it's a wholesome choice for families. Perfect for meal prep or feeding a crowd, this dish is a delightful introduction to the joys of Tex-Mex cuisine!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 cup long-grain brown rice, rinsed

3 cups vegetable broth (or water)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 ounces) fire-roasted diced tomatoes, drained

1 can (15 ounces) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese (or your favorite dairy-free alternative)

1/2 cup fresh cilantro, chopped (for garnish)

4 large flour tortillas

Instructions
 

Preheat the oven: Start by setting your oven to 350°F (175°C) to ensure it’s ready for baking.

    Cook the lentils and rice: In a medium saucepan, combine the rinsed lentils, brown rice, and vegetable broth (or water). Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until both the lentils and rice are tender and have absorbed most of the liquid. Once cooked, remove from heat and set aside.

      Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for about 5-7 minutes, until they become soft. Then, stir in the minced garlic and sauté for an additional minute until fragrant.

        Combine the filling: Into the skillet with the softened vegetables, add the drained fire-roasted diced tomatoes, rinsed black beans, and corn. Stir in the chili powder, ground cumin, and smoked paprika. Finally, add the cooked lentil and rice mixture, stirring well to combine. Season with salt and pepper to taste, and heat through for another 3-5 minutes, allowing the flavors to meld.

          Assemble the burrito bake: In a large baking dish, spread a thin layer of the lentil and rice mixture on the bottom. Lay two flour tortillas across the center of the dish, overlapping them slightly. Spoon half of the filling mixture onto the tortillas and sprinkle half of the shredded cheese over the top. Repeat the layering process with the remaining tortillas, filling, and cheese, creating a second layer.

            Bake: Cover the baking dish with aluminum foil (optional: spray the foil with cooking spray to prevent sticking). Place it in the preheated oven and bake for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbling.

              Garnish and serve: Once baked, allow the burrito bake to cool for a few minutes before slicing into servings. Top each serving with fresh chopped cilantro and, if desired, serve alongside your favorite salsa or guacamole for an extra burst of flavor.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                  Enjoy this delightful blend of flavors and textures in every bite!