Dinner

Vegetarian Mexican Lentils Recipe

Name: Vegetarian Mexican Lentils Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 medium yellow onion, diced; 2 garlic cloves, minced; 1 cup diced sweet potatoes (1/2 inch pieces); 1 can (15 ounce) no-salt-added black beans; 1 can (15 ounce) no-salt-added diced tomatoes; 1 cup frozen corn; 1 tablespoon olive oil; 2 teaspoons cumin; 1 teaspoon chili powder; 1 tablespoon tomato paste; 1 cup brown lentils, rinsed and drained; 2 cups broth of choice; Cheddar cheese (amount to your liking)

ByElla Hart February 13, 2026February 13, 2026

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Introduction

This Vegetarian Mexican Lentils recipe is a hearty, flavorful dish perfect for a cozy dinner. Packed with nutritious ingredients like lentils, sweet potatoes, and black beans, it brings warmth and spice to your table with minimal effort.

A close-up view of a cooked lentil dish in a large pan, showing one scoop lifted by a wooden spoon. The dish has a mix of dark brown lentils, bright yellow corn kernels, black beans, and small chunks of red bell pepper, all mixed together. The top layer has melted white cheese with small green parsley pieces sprinkled on it, adding a fresh look. The texture looks moist and hearty with a mix of soft beans and melted cheese stretching slightly as the spoon lifts a portion. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion, diced
2 garlic cloves, minced
1 cup diced sweet potatoes (1/2 inch pieces)
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon tomato paste
1 cup brown lentils, rinsed and drained
1 can (15 ounce) no-salt-added black beans
1 can (15 ounce) no-salt-added diced tomatoes
1 cup frozen corn
2 cups broth of choice
Cheddar cheese (amount to your liking)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent.
Step 2: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for a few minutes until fragrant.
Step 3: Add brown lentils, drained black beans, diced tomatoes, frozen corn, and broth. Stir everything well to combine.
Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Step 5: Season with salt and pepper to taste. Serve the lentils topped with your desired amount of cheddar cheese.

Tips & Variations

For a creamier texture, stir in a splash of coconut milk or sour cream before serving.
Swap cheddar cheese for a Mexican blend or pepper jack for extra flavor.
Add chopped fresh cilantro or a squeeze of lime juice to brighten the dish just before serving.
If you prefer, replace sweet potatoes with diced butternut squash or carrots.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the lentils have thickened too much.

How to Serve

A close-up image of a skillet filled with a thick, multi-layered lentil stew. The base layer has brown lentils mixed with black beans and bright yellow corn kernels, creating a rich, textured look. Scattered throughout are chunks of red tomatoes adding pops of color. A light layer of melted white cheese stretches and drips slightly as a wooden spoon lifts a portion from the pan. Small green parsley pieces are sprinkled on top, adding freshness and contrast. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheddar cheese or substitute it with a vegan cheese alternative to keep the dish vegan-friendly.

Do I need to soak the lentils before cooking?

No, brown lentils do not require soaking and cook relatively quickly, which makes this recipe convenient and straightforward.