Description
A cozy, one-pot Delicious Vegetarian Mexican Lentils Recipe made with lentils, black beans, sweet potatoes, corn, and warm Mexican spices. Perfect for easy weeknight dinners, meal prep, and plant-based comfort food lovers.
Ingredients
1 tablespoon olive oil
1/2 medium yellow onion, diced
2 garlic cloves, minced
1 cup sweet potatoes, diced into 1/2-inch pieces
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon tomato paste
1 cup brown lentils, rinsed and drained
1 can 15 oz no-salt-added black beans, drained and rinsed
1 can 15 oz no-salt-added diced tomatoes
1 cup frozen corn
2 cups broth of choice
Salt and black pepper, to taste
Cheddar cheese, for serving optional
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent.
Stir in garlic, sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2–3 minutes until fragrant.
Add lentils, black beans, diced tomatoes, corn, and broth. Stir well to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
Season with salt and pepper to taste. Serve warm with cheddar cheese on top, if desired.
Notes
For a vegan version, skip the cheese or use a dairy-free alternative.
Add a splash of broth if the lentils thicken too much while cooking.
This recipe tastes even better the next day and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 10 mg