One Pot Mexican Lentils

Here’s a super easy, comforting, and nutritious one pot Mexican lentils recipe for the whole family! Made with pantry staples like lentils, black beans, frozen corn, and sweet potatoes, this hearty vegetarian meal is sure to become your next go-to busy weeknight meal.

Mexican Lentils

There are lots of Mexican skillet recipes with rice, but if you’re up for something new, give this Mexican lentil dish a try! You’ll love how easy it is – just dump and stir, all in one pot.

Made with simple, budget-friendly ingredients you probably have, it’s hearty, cozy, and super tasty. Perfect for everyone, and leftovers taste even better over time!

For even more easy, fuss-free dinner ideas, be sure to check out these 20 easy one pot meals for families.

Related: Lentils for Babies

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Lentils – You can use green, yellow, or brown lentils. Avoid using red lentils as they disintegrate too much and become too mushy.
• Broth – I like to use vegetable broth but feel free to use whatever you have on hand. I always recommend low-sodium. If you don’t have any, water will work too, although not as flavorful.
• Cheese -I personally LOVE cheddar cheese in this dish but you can use monterey jack, pepper jack, Mexican blend, or any of your favorite cheese.

Step By Step Instructions

1. Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and sweet potatoes and cook for 5-7 minutes, until softened. Add the seasonings (if using garlic powder, add it here) and cook for 1-2 minutes.
2. Add the rest of the ingredients – lentils, canned beans, corn, broth (or water) and bring to a boil. Simmer, covered, for 30 minutes or so, until lentils are cooked through.
3. The liquid should be absorbed and lentils cooked through.
4. Top with cheese and enjoy!

Tips for Success

• Skillet size: a 10 to 12 inch deep skillet will work best. I personally love this nonstick saute pan that comes with a lid.
• Don’t rush cooking the vegetables. It’s important for flavor development.
• You can use another grain, like rice, farro, quinoa, or barley. Just be sure to adjust the amount of liquid and the cooking time accordingly.
• If your child is able to handle some heat, try adding more chili powder or some green chiles. Or simply make a large batch of this chicken taco seasoning and sprinkle it in!
• If you want to add extra protein and iron to this dish, cook some ground beef, chicken, or turkey along with onion and garlic. Then add the sweet potatoes and follow the rest of the instructions. You can also fold in whatever cooked protein you have on hand (meat, poultry, seafood, tofu, tempeh) towards the end.
• To make this vegan, leave out the cheese or use nutritional yeast or vegan cheese.

Serving Suggestions

This meal would be really yummy with some avocado (see avocado for babies for prep tips), fresh cilantro, lime juice, and sour cream. You can also enjoy with tortilla chips! YASSSS nachos!

Or as a filling for tacos (try these quinoa wraps or lentil wraps), burritos, burgers, and baked potatoes.

Storage Suggestions

Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days.

To freeze: I recommend not adding the cheese if you know you’re going to freeze all or some (e.g. add cheese to 1/2 of the dish). Fresh cheese is ALWAYS best! Transfer to a freezer-safe bag or container. Will keep for up to 3 months.

Here’s everything you need to know to safely store leftovers!

More Lentil Recipes

Carrot and Lentil Soup

High-Protein Lentil Spinach Wraps

Slow Cooker Thai Chicken Lentil Curry

Mexican Lentil and Chard Breakfast Casserole

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4.99 from 57 votes

One Pot Mexican Lentils

By: Min Kwon | MJ and Hungryman

Here's a super easy, comforting, and nutritious One pot Mexican lentils recipe for the whole family! Made with pantry staples like lentils, black beans, frozen corn, and sweet potatoes, this hearty vegetarian meal is sure to become your next go-to busy weeknight meal.

Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

Simmering time: 30 minutes minutes

Total Time: 42 minutes minutes

Servings: 6

Equipment

• Saute Pan

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1/2 medium yellow onion, diced
• ▢ 2 garlic cloves, minced (can use 2 tsp 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 

• Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and sweet potatoes and cook for 5-7 minutes, until softened.
• Add the seasonings (if using garlic powder, add it here) and cook for 1-2 minutes
• Add the rest of the ingredients and bring to a boil. Cover, reduce heat, and simmer for 30-35 minutes, until lentils are cooked through
• Add cheese (See note) and cover with a lid until the cheese has melted.

Notes

• Skillet size: a deep 10-12 inch skillet will work best.  You can also use a dutch oven.
• No lentils? you can add grains like rice, farro, barley, or quinoa. Just be sure to adjust the amount of liquid and the cooking time accordingly.
• If you want to add extra protein to this dish, cook some ground beef, chicken, or turkey along with onion and garlic. Then add the sweet potatoes and follow the rest of the instructions. You can also fold in whatever cooked protein you have on hand (meat, poultry, seafood, tofu, tempeh) towards the end.
• To make this vegan, leave out the cheese or use nutritional yeast or vegan cheese.

Nutrition

Calories: 244kcal | Carbohydrates: 41g | Protein: 14g | Fat: 4g | Sodium: 77mg | Potassium: 722mg | Fiber: 14g | Sugar: 3g | Vitamin A: 5759IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg

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