Go Back
Tex-Mex cuisine is a vibrant fusion of Mexican and American culinary traditions, celebrated for its bold flavors and hearty ingredients. This dynamic style of cooking has captivated food lovers worldwide, offering a delightful array of dishes that range from spicy tacos to cheesy enchiladas. Among the plethora of options, the Tex-Mex Lentil and Rice Burrito Bake stands out as a nourishing and satisfying meal that caters to a variety of dietary preferences.

Tex-Mex Lentil and Rice Burrito Bake

Discover the vibrant world of Tex-Mex cuisine with this delicious Tex-Mex Lentil and Rice Burrito Bake. Packed with plant-based ingredients, it's perfect for vegetarians, vegans, and anyone seeking a hearty, nutritious meal. Enjoy the robust flavors of lentils, brown rice, and fresh vegetables, all seasoned with classic Tex-Mex spices. This customizable dish is ideal for family dinners or meal prep, offering a satisfying way to enjoy wholesome ingredients every day.
Print Recipe Pin Recipe

Ingredients
  

1 cup dried green or brown lentils, rinsed

1 cup long-grain brown rice

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) diced tomatoes, drained

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

1 cup corn (frozen or canned)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

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

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

4 large flour tortillas

Instructions
 

Preheat the oven to 350°F (175°C).

    Cook the lentils and rice: In a medium saucepan, combine lentils, brown rice, and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the lentils and rice are cooked and tender. Remove from heat and set aside.

      Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

        Combine the filling: In the skillet with the sautéed vegetables, add the drained diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, and the cooked lentils and rice mixture. Stir well to combine, season with salt and pepper to taste, and heat through for 3-5 minutes.

          Assemble the burrito bake: In a large baking dish, spread a thin layer of the lentil and rice mixture. Place two flour tortillas across the center of the dish, overlapping slightly. Fill with half of the filling mixture and sprinkle half of the shredded cheese on top. Repeat with the remaining tortillas, filling, and cheese, creating a second layer.

            Bake: Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

              Garnish and serve: Allow the burrito bake to cool for a few minutes before slicing. Garnish with fresh cilantro and serve warm, accompanied by your favorite salsa or guacamole if desired.

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