Mexican Lentil Casserole
Discover the ultimate comfort food with this wholesome Mexican Lentil Casserole, a hearty, flavor-packed dish perfect for weeknight dinners or meal prep! This vibrant recipe combines tender lentils, black beans, and brown rice with a medley of bold spices like cumin, chili powder, and smoked paprika, all simmered in a base of diced tomatoes and topped with gooey melted Mexican cheese. Sweet corn, sautéed bell peppers, and fresh cilantro add pops of color and texture, while a quick prep and bake time make it a breeze to prepare. Whether you're looking for a satisfying vegetarian option or a new way to enjoy classic Mexican-inspired flavors, this casserole delivers big on taste and nutrition. Serve it straight from the oven for a warm and satisfying meal that’s guaranteed to please!
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Recipe Information
Ingredients
- 1 cup dry lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes (canned, with juices)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 2 cups cooked brown rice
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils under cold water and pick out any debris or stones.
In a medium saucepan, bring the vegetable broth to a boil. Add the lentils and reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid if needed and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes or until softened.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), black beans, frozen corn, cooked lentils, and cooked brown rice to the skillet. Stir to combine and allow the mixture to simmer for 5 minutes. Season with salt and black pepper.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded Mexican cheese blend evenly on top of the casserole mixture.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh cilantro just before serving.
Serve warm and enjoy your flavorful Mexican Lentil Casserole!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 9.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
