Mexican Lentils Recipe

Meatless Recipe – If you’re looking to incorporate more meatless meals into your diet, look no further than these Mexican lentils! This is a hearty one pot recipe that’s packed with protein, fiber, and carbs.

Healthy – Lentils and black beans are both a great source of plant based protein and fiber. They also contain other nutrients such as iron, magnesium, vitamin B, and zinc. Brown rice is a whole grain and the main carbohydrate in the dish. The combination of rice and beans is what makes this hearty and substantial vegetarian main dish.

Meal Prep – If you meal prep, this is a great option for you. You can also repurpose the leftovers and use them as a filling for tacos or burritos.

Affordable – The majority of the ingredients used in this recipe are pantry ingredients and all of them are affordable. Rice and beans are versatile budget-friendly ingredients.

Onion and garlic – The aromatics. Yellow or white onion can be used.

Brown rice – Long grain brown rice should be used, not short grain. Brown jasmine rice is my favorite.

Lentils – Green lentils also called Puy lentils, French green lentils, or Le Puy lentils, are best for this recipe. They hold their shape and don’t break down like red lentils.

Chili powder, cumin, chipotle powder – This spice blend gives the lentils a delicious earthy flavor. If you can’t find chipotle powder or don’t want it to be spicy, substitute with smoked paprika.

Vegetable broth – Use low sodium to prevent the dish from being too salty. You can also use chicken broth.

Black beans – Black beans add a creamy texture that pairs well with the chew of the lentils. You could also use pinto beans.

Fire roasted tomatoes – In keeping with the smoky earthy flavors, fire roasted tomatoes add to it.

Corn, zucchini, green chiles – The veggies. They add more fiber and the corn is a nice sweet element.

Enchilada sauce – Red enchilada sauce adds so much flavor to the Mexican lentils. You can also use green enchilada sauce if you prefer. My favorite brands are Hatch and Siete Foods.

Cheese – Gooey, melted cheese ties the whole meal together. Use colby jack, monterey jack, cheddar, or a combination of cheeses.

• Add protein. If you want additional protein and don’t care if it’s vegetarian, I suggest ground beef or ground turkey. Cook the ground meat and season it with salt and pepper. Set it aside and cook the Mexican lentils as instructed. Stir the ground beef or turkey in before adding the cheese on top.
• Make it dairy-free. Omit the cheese or swap with vegan cheese, such as Violife.
• Use different veggies. Swap zucchini with red bell pepper or summer squash.
• Brown lentils can be used if needed, but they won’t have the same texture as green lentils.

This is a hearty vegetarian dinner that can be served on it’s own. I like to top it with chunks of avocado and a dollop of Greek yogurt or sour cream. Tortilla chips are a must for scooping it up!

The leftover Mexican lentils can repurposed in a variety of ways. I like to use them as a filling for burritos or tacos. You can also try topping them with a fried egg for extra protein.

If you want to serve a side dish with the lentils, I suggest my cornbread muffins or Mexican street corn salad.

Storage – The leftovers will keep in an airtight container in the fridge for 4-5 days. You can also freeze the cooled leftover for up to 3 months. Defrost them in the fridge overnight before reheating.

Reheating – Reheat the leftovers in the microwave or in a skillet on the stove over medium heat until hot. I like to add a little extra cheese on top when reheating so you get that cheesy top again.

If you love lentils, I’ve got some delicious recipes for you to try!

If you’re looking for a soup recipe, try this creamy red lentil butternut squash soup and lentil minestrone.

Lentil salads are great for lunches. This Mediterranean lentil salad and roasted sweet potato lentil salad are super satisfying!

For a main dish lentil recipe make this southwest lentil and brown rice casserole, sweet potato lentil tacos, or lentil sweet potato chili.