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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.
Hi Min, is it ok to obmit the chilli powder when cooking for a 20 months old? Or can a 20 month old handle the heat? Thanks
Honestly, the chili powder isn’t very strong once it’s cooked through—but feel free to start with less if you’d like! You can always add more at the end if you want a little extra kick.
Hi, can this be frozen with the cheese already added?
Thanks
You can! or if you know you want to freeze some, you can set a portion aside to freeze then add cheese to rest!
We loved this one pot meal. It would make a great burrito bowl filling or topping to a salad aswell. It was quick and I had most all of the ingredients in my pantry and freezer. We will make this again and again.
SOOO Delicious! I double the recipe then serve it as a side to tacos or fajitas. I use the leftovers for my lunches. I have sometimes nearly doubled the amount of sweet potato, and I’ve also added red and orange peppers with the onion. I agree with another commenter that this recipe is so flexible!
I’ve made recipe a number of times for different guests/family members and everyone has liked it. Sometimes I don’t tell them the lentils are there (like my picky 22 year old daughter) so they will still like it 🙂 Thanks for the awesome recipe!!
This was so delicious!!! Ty for sharing such a wonderful recipe!
Have not made this recipe so can not rate it but have a question:
You state that another ‘grain’ can be used – am I missing something because as the recipe is written there is NO grain in the recipe…
Please clarify, thank you!
Hi! Sorry meant to say if looking for a substitute for lentils, you can use other grains.
Is it possible to substitute lentil pasta? Trying to ease the kids into a healthier option with them loving pasta.
HI! Haven’t tried it but imagine it would work. You will need to adjust the amount of liquid depending on how much pasta you use!
Excellent!! This is a staple in our meal rotation. We occasionally add some quinoa or other grain and a little extra broth. It’s so yummy…my toddler loves it!!
It’s most definitely our go-to weeknight meal too!! So happy to hear y’all love this as well :).
Our family loves this recipe! We’ve made it at least a dozen times, and it’s so easy to customize; sometimes I add diced peppers or mushrooms, other times I switch up the bean type based on what’s in the pantry, and it always turns out well. It’s tasty as written, but I typically add 1.5 times the spices and also use low sodium salsa in place of the canned tomatoes to punch up the flavor even more.
Thank you for sharing! Love the addition of salsa! We love it with sour cream and guacamole too!
I have been making this for my family since my daughter was about 6 months old (so almost 4 years now)! It was one of the first BLW recipes I tried, and my first time cooking with lentils. This is hands-down one of our most beloved dinners, and I have shared it with other family members and friends who have all loved it as well. I make it exactly as written, except I let everyone add their own cheese in the bowl (mostly so I don’t have to wash a cheesy pan). Min, thank you so much for all your recipes but especially this one!!
oh this makes me SO happy to hear! Thank you for following me for as long as you have, trying out my recipes, and inviting me into your kitchen and mealtimes!