Mexican Skillet - Episode: Lentils

My cast iron has found a permanent area on top of the stove. This may be because my cravings for something bubbly, cheesy, and easy to make have become a weekly theme. And so, the skillet trend continues.. this time with a different protein favorite: red lentils!

-2 tablespoons butter

-1 small yellow onion - chopped

-2-3 tablespoons minced garlic

-1 can kidney beans

-corn (if you have it.. I used 1 ear of grilled corn I had leftover or you could use a can)

-1 teaspoon chili powder

-1/2 tablespoon paprika

-1/2 tablespoon dried oregano

-salt to taste

-1 cup cooked lentils (I used red, but use whatever ya got!)

-1 can diced tomatoes

-enchilada sauce (I have a container always open in my fridge - I’d say I used about 1/2- 1 cup)

-shredded cheese (mexican blend if you have it) 

-cotija cheese - I’d say this isn’t totally necessary, but I’d be lying

-green onions to top

-fire up your cast iron over medium heat and melt butter

-add onions and let cook for a few minutes, until starting to become translucent

-add garlic and cook for 3 minutes (you may need to start adjusting your heat here as cast irons distribute differently)

-add kidney beans, corn, chili powder, paprika, and oregano - stir to combine

-add salt to taste (be liberal people!)

-add lentils and tomatoes - stir to combine, let cook for a few minutes, then add enchilada sauce

-turn off heat, top with shredded cheese (don’t be skimpy on this layer friends) and cotija cheese

-broil for 3-5 minutes or until you see bubbles, and golden deliciousness