One Pot Mexican Lentils (Print Version)
Bold Mexican flavors in a hearty lentil and black bean dish, cooked with sweet potatoes and classic seasonings.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
0.5 medium yellow onion, diced
03 -
2 cloves garlic, minced (or 2 teaspoons garlic powder)
04 -
1 cup diced sweet potatoes, 0.5 inch pieces
05 -
2 teaspoons ground cumin
06 -
1 teaspoon chili powder
07 -
1 tablespoon tomato paste
08 -
1 cup brown lentils, rinsed and drained
09 -
15 ounces canned black beans, no salt added
10 -
15 ounces canned diced tomatoes, no salt added
11 -
1 cup frozen corn kernels
12 -
2 cups broth of choice
→ Topping
13 -
Cheddar cheese, to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and diced sweet potatoes. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened.
02 -
Add cumin, chili powder, and tomato paste. If using garlic powder instead of fresh garlic, add it now. Sauté for 1 to 2 minutes until fragrant.
03 -
Stir in brown lentils, black beans, diced tomatoes, corn, and broth. Increase heat and bring mixture to a boil. Once boiling, cover skillet with a lid, reduce heat to low, and simmer for 30 to 35 minutes, until lentils are fully cooked and tender.
04 -
Sprinkle cheddar cheese over the lentil mixture. Cover and allow cheese to melt before serving.
# Notes:
01 -
If you prefer a spicier profile, increase the chili powder or add minced jalapeño with the onion.