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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
Table of Contents
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 (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
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
- 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.
So yummy! My 18 month old loves it -so did I and my parents. We ate them as tacos in corn tortillas and grandparents ate them as burritos with shrimp added from the night before. Looking forward to adding an egg to the leftovers for breakfast:) definitely adding to my large stack of loved recipes from Min! Thank you for helping to make meals easier especially on us vegetarians! And having the nutrition facts really helps ease my anxiety that baby IS getting enough iron and protein and fats, etc.
Oh I’m SO glad!! And I just made a note to share more vegetarian recipes!
Soo hearty and delish!
This looks amazing! I only have red lentils and green lentils -I went to one grocery store for my shopping this week, and that store didn’t have dry brown lentils. I see from the comments that you don’t recommend red lentils. Would green lentils work? Thank you, can’t wait to try it!
Hi yes! green lentils will work! Hope you enjoy :).
This is really good! TBH- I added a lot more seasoning plus a pound of hamburger to the recipe. I’ve tried a handful of other recipes from your site, and tend to like more flavorful foods, and I keep coming back for the bones because your recipes are so healthy and filling! Outside of adding additional seasonings/spices, I really enjoy your recipes; I’ve yet to make one that I didn’t enjoy. Thanks for doing all of this work and sharing!
HI Emily! Thank you so much for such a lovely comment!
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!
Aww love that!! Thank you for taking the time to share!
Can I use canned lentils for this?
I wouldn’t the dish will turn out too mushy
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!
Yay!!! This is one of my go-to weeknight meals too!!
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 🩷
This is such a heartwarming feedback!! Thank you for taking the time to share :).
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!
Yay!! This is one of our favs too! Thanks for sharing 🙂
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!
Yay!! We love to enjoy this as a filling for burritos too!