Description
Hearty one pot vegetarian Mexican lentils made with sweet potatoes, black beans, corn, and warm spices for an easy and healthy family dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced sweet potatoes
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup brown lentils, rinsed and drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 1 cup frozen corn
- 2 cups broth of choice
- Cheddar cheese, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onion, garlic, and sweet potatoes and cook until softened.
- Add cumin and chili powder and cook briefly until fragrant.
- Stir in tomato paste, lentils, black beans, diced tomatoes, corn, and broth.
- Bring to a boil, cover, reduce heat, and simmer until lentils are tender.
- Add cheese, cover, and cook until melted.
Notes
- Use a deep 10–12 inch skillet or Dutch oven for best results.
- Substitute lentils with rice, quinoa, farro, or barley if needed.
- For a vegan version, omit cheese or use vegan cheese or nutritional yeast.
- Prep Time: 5 minutes
- Cook Time: 37 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 244
- Sugar: 3g
- Sodium: 77mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 5mg