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!
Related: Lentils for Babies
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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
- 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 - lentils, canned beans, corn, broth (or water) and bring to a boil. Simmer, covered, for 30 minutes or so, until lentils are cooked through.
- The liquid should be absorbed and lentils cooked through.
- 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, 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 ½ 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
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
One Pot Mexican Lentils
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced (can use 2 teaspoon garlic powder)
- 1 cup (165g) diced sweet potatoes (½ 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.
- You can use another grain, 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.
Jen says
Delish!! My two year old loved this recipe and told me that “dinner was delicious”! My 8 month old also gobbled this up! I did add 1/2tsp of smoked paprika for a little extra kick. Total hit! Thank you for the recipe!
Min says
Aww love that!! Thank you for taking the time to share!
Devon says
Can I use canned lentils for this?
Min says
I wouldn't the dish will turn out too mushy
Jenny says
So simple - This turned out to be a great weeknight meal for the whole family and the spice load is just right for my little eater. I gave this to my 1 year old for dinner and he ate every bite. Next time I'll add extra sweet potato. Thanks!
Min says
Yay!!! This is one of my go-to weeknight meals too!!
Rhi says
Perfect flavor! All the ingredients worked well together. First time trying lentils and giving them to my 1 year old. She didn't protest which is a huge win! And thank God because there's a lot so mama will be freezing for nights when I don't have time to make anything! Love it! And thank you for sharing 🩷
Min says
This is such a heartwarming feedback!! Thank you for taking the time to share :).
King says
Superb! I love it as a side for my mexican entrees, because it combines so many super healthy ingredients into a single skillet. I added extra sweet potato and garlic and it worked great. Sprinkled the top with cilantro, green onions and diced avocado. And finally, I love that is comes together so fast and easy. Thanks!
Min says
Yay!! This is one of our favs too! Thanks for sharing 🙂
Hope says
A family favorite that we come back to over and over. The flavors are just so delicious! We sometimes like to turn any leftovers into burritos, quesadillas, or taquitos. Delicious!
Min says
Yay!! We love to enjoy this as a filling for burritos too!
Rachel says
My husband, toddler, and infant all enjoy this meal! That's a major win for me! Thank you so much!
Min says
Yay!!! I'm so glad!! Thanks for sharing 😉
Valerie Birkey says
This is absolutely delicious! Love that it is vegetarian but so hearty you don’t miss the meat!
Min says
My hubby isn't too fond of lentils but he loves this one too!
Vivian says
This Mexican lentil one pot meal has been a life saver. Never fails and thermos from school is always empty if this is for lunch. Thanks Min!!!
Min says
So awesome!! thanks for sharing!
Ali says
This one was so tasty. Loved how many veggies it included and how I could make it with things from my pantry!
María B says
This was delicious!! Our whole family loved it!
Min says
yay!! I'm so glad you guys enjoyed this meal!!
Christina says
Hi Min,
I only have red lentils on hand..
Is there reason why I cant use red ?
Min says
Red lentils tend to become mushy when cooked through so they're best for curries and thickening soups and such. You can try if that's all you have. I would decrease the cooking time
Christina says
Okay! Good to know! Thank you! ☺️
Dee says
Hi Min,
This looks delicious. Can I use fresh diced tomatoes instead of canned? Thank you!
Min says
Sure but you'll have to add a bit more liquid to ensure the lentils will cook through
Sylvia says
Ok thank you
Amy says
Will I need to adjust the cooking time or amount of broth added if I use red lentils? Looking forward to trying out this recipe!
Min says
Most definitely red lentils cook up so much faster. I honestly wouldn't recommend as texture gets really mushy but might work. Let me know if you try.
Sylvia says
Please what can I use in place of black beans and sweet potato, I don't really have does now. The dish looks yumme
Min says
You can try other beans and carrots, if you have those. Any root veggies will work!
Sylvia says
Ok thank you