One Pot Mexican Lentils Recipe

Introduction

This One Pot Mexican Lentils recipe is a hearty and flavorful meal that comes together easily on the stove. Packed with sweet potatoes, black beans, and spices, it’s perfect for a cozy weeknight dinner. The melted cheddar cheese on top adds a delicious finishing touch.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced (or 2 teaspoons garlic powder)
• 1 cup (165g) diced sweet potatoes (1/2 inch pieces)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 cup (195g) brown lentils, rinsed and drained
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 cup frozen corn
• 2 cups broth of choice
• Cheddar cheese (amount to your liking)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and sweet potatoes. Cook for 5-7 minutes until the vegetables have softened.
2. Step 2: Stir in cumin, chili powder, and tomato paste. If using garlic powder instead of fresh garlic, add it now. Cook for 1-2 minutes to toast the spices.
3. Step 3: Add rinsed lentils, black beans (with liquid), diced tomatoes, corn, and broth to the skillet. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 30-35 minutes until lentils are tender.
4. Step 4: Sprinkle grated cheddar cheese over the lentils and cover again. Let sit for a few minutes until the cheese melts. Serve warm.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.
• Use vegetable broth for a vegan version and omit the cheese or substitute with a plant-based alternative.
• Swap the sweet potatoes for butternut squash or regular potatoes for a different texture.
• Leftover lentils make a great filling for tacos or burritos the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Red lentils cook faster and tend to break down more, creating a mushier texture. Brown lentils hold their shape better for this recipe, but you can use red lentils if you adjust the cooking time accordingly, reducing it to about 15-20 minutes.

Is it necessary to rinse the lentils before cooking?

Yes, rinsing lentils removes dust and impurities and helps improve their texture when cooked. Simply place them in a fine-mesh sieve and rinse under cold water until the water runs clear.

One Pot Mexican Lentils Recipe

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★★★★★

4.7 from 62 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This One Pot Mexican Lentils recipe is a hearty and flavorful dish combining tender lentils, sweet potatoes, black beans, and spices, all cooked together in a single skillet for a convenient and nutritious meal. Enhanced with melted cheddar cheese, it offers a comforting blend of textures and rich Mexican-inspired flavors perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced (or 2 teaspoons garlic powder)
• 1 cup (165g) diced sweet potatoes (1/2 inch pieces)

Spices and Seasonings

• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste

Legumes and Vegetables

• 1 cup (195g) brown lentils, rinsed and drained
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 cup frozen corn

Liquids and Dairy

• 2 cups broth of choice
• Cheddar cheese (amount to your liking)

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Instructions

1. Heat the oil and sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, and diced sweet potatoes. Cook for 5-7 minutes until the onion is translucent and the sweet potatoes have softened.
2. Add spices: Stir in the cumin, chili powder, and tomato paste. If using garlic powder instead of fresh garlic, add it now. Cook for 1-2 minutes, allowing the spices to bloom and the tomato paste to incorporate fully.
3. Add remaining ingredients and simmer: Add the rinsed brown lentils, canned black beans (with liquid drained), diced tomatoes (with juices), frozen corn, and 2 cups of broth to the skillet. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and simmer for 30-35 minutes until the lentils are tender and cooked through.
4. Add cheese and melt: Sprinkle cheddar cheese over the cooked lentil mixture. Cover the skillet with a lid again and let it sit for a few minutes until the cheese has melted completely. Serve warm.

Notes

• You can substitute fresh garlic with garlic powder if preferred; add garlic powder with the spices.
• Use no-salt-added canned beans and tomatoes to control the sodium content.
• Adjust the amount of cheddar cheese according to your preference or omit for a dairy-free version.
• Serve with a side of rice, tortillas, or enjoy on its own as a filling meal.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican lentils, one pot meal, vegetarian lentils, healthy lentil recipe, Mexican cooking, sweet potatoes, black beans, easy dinner