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.
2 garlic cloves, minced (can use 2 teaspoon garlic powder)
1 cup (165g)diced sweet potatoes (½ inch pieces)
2teaspoonscumin
1teaspoonchili powder
1tablespoontomato paste
1cup (195g) brown lentils, rinsed and drained
1(15 ounce)can no-salt-added black beans
1(15 ounce)can no-salt-added diced tomatoes
1cupfrozen corn
2cups 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.