Description
A simple, healthy one pot meal packed with plant-based protein, fiber, and flavor, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 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 the olive oil in a large skillet over medium-high heat.
- Add the diced onion, minced garlic, and sweet potatoes. Cook for 5-7 minutes until they are softened.
- Stir in the cumin, chili powder, and tomato paste. If using garlic powder, add it here. Cook for 1-2 minutes.
- Add the brown lentils, black beans, diced tomatoes, corn, and broth. Bring the mixture to a boil.
- Cover the skillet, reduce the heat, and let it simmer for 30-35 minutes, until the lentils are cooked through.
- Add cheese on top and cover with a lid until the cheese has melted.
Notes
Serve hot with a sprinkle of extra cheese, and add fresh cilantro or avocado for extra flavor. Pairs well with rice or tortillas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 10mg
Keywords: one pot, mexican, lentils, vegetarian, healthy, meal prep