Description
This One Pot Mexican Lentils recipe is a hearty, flavorful vegan dish packed with spices, sweet potatoes, black beans, and brown lentils. It’s perfect as a nutritious, comforting meal that comes together quickly in one skillet, making cleanup a breeze. Topped with melted cheddar cheese, it offers a delicious balance of protein and fiber with a satisfying Mexican-inspired flavor.
Ingredients
Vegetables & Aromatics
- 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)
- 1 cup frozen corn
Spices & Seasonings
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
Legumes & Others
- 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
- 2 cups broth of choice
- Cheddar cheese (amount to your liking)
Instructions
- Heat the base: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced yellow onion, minced garlic cloves (or garlic powder later), and diced sweet potatoes. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add seasonings: Stir in 2 teaspoons cumin and 1 teaspoon chili powder, and 1 tablespoon tomato paste. Cook for 1-2 minutes to allow the spices to bloom and the tomato paste to caramelize slightly, enhancing the flavor.
- Add main ingredients and simmer: Add 1 cup rinsed brown lentils, 1 can no-salt-added black beans (drained), 1 can no-salt-added diced tomatoes, 1 cup frozen corn, and 2 cups broth of your choice. Bring the mixture to a boil, then cover with a lid, reduce heat to low, and simmer for 30-35 minutes until the lentils are fully cooked and tender.
- Add cheese: Once the lentils are cooked through, sprinkle cheddar cheese on top according to your preference. Cover again and let it sit for a few minutes until the cheese melts into the dish, creating a creamy topping.
Notes
- You can substitute garlic powder for fresh garlic by adding it along with the spices.
- Use any broth you prefer: vegetable, chicken, or beef broth all work well, but vegetable broth keeps it vegan if cheese is omitted or replaced with a vegan alternative.
- Adjust the quantity of chili powder according to your spice tolerance.
- To make this recipe vegan, omit the cheddar cheese or use a plant-based cheese substitute.
- This dish reheats well and tastes even better the next day once flavors have melded.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
