Mexican Lentil Skillet
Table of Contents
- Prep Time: ~15 min
- Cook Time: ~35 min
- Servings: ~6
- Cost per Serving: ~$1.75
- Total Cost: ~$10.00
Ingredients
Base
- 1 tbsp olive oil
- 1/2 white onion (diced)
- 1 large sweet potato (peeled, 1/2 inch dice)
- 1 tbsp minced garlic
- 1 cup dry lentils (rinsed)
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1 can (15 oz) black beans (drained, rinsed)
- 1 can (15 oz) corn (drained)
Seasoning & Finish
- 1 1/2 tbsp taco seasoning
- Black pepper (to taste)
- 1 cup vegan cheddar (shredded)
- Cilantro (chopped, for topping)
Method
- Heat oil; sauté onion, sweet potato, and garlic until softened.
- Stir in tomato paste and taco seasoning; cook 1 minute.
- Add tomatoes, broth, lentils, black beans, and corn; simmer covered ~30 minutes, stirring.
- Top with vegan cheddar to melt. Finish with black pepper and cilantro.
Notes
- Serve with lime wedges and avocado.
- Use red lentils for faster cooking (reduce liquid slightly).
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~420 | 21% |
| Protein | ~19 g | 38% |
| Carbohydrates | ~64 g | 21% |
| Fat | ~10 g | 13% |
| Fiber | ~16 g | 57% |
| Sugars | ~9 g | 18% |
| Sodium | ~820 mg | 36% |
| Calcium | ~150 mg | 12% |
| Iron | ~6 mg | 33% |
| Vitamin C | ~20 mg | 22% |