I have always loved the combination of lentils and black beans, but surprisingly it isn't one I see often in recipes. This slow cooker recipe brings those two healthy, fiber filled ingredients together with a slew of Mexican spices. It makes a delicious dish on it's on, is perfect for tacos and burritos, and if you prefer a stew you can add some extra broth. You can also incorporate more veggies. Hearty greens like kale or chard make great additions as do starchier veggies like squash and sweet potatoes.
Slow Cooker Southwestern Black Beans and Lentils
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- 1 cup dry lentils
- 15 oz. can black beans, drained
- 1 cup frozen corn
- 14 oz. can diced tomatoes with green chilies
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. chili powder (or to taste)
- 4 tbsp. chopped cilantro
Combine everything in the slow cooker, except the cilantro.
Cook on low for 8 hours or until lentils are tender. They will cook in 3.5-4 hours on high.
Drain any excess liquid. Add the cilantro before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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