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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Rinse the lentils under cold water and pick out any debris or stones.

Step 2

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.

Step 3

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 4

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.

Step 5

Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.

Step 6

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.

Step 7

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 8

Sprinkle the shredded Mexican cheese blend evenly on top of the casserole mixture.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh cilantro just before serving.

Step 11

Serve warm and enjoy your flavorful Mexican Lentil Casserole!

Nutrition Facts

Serving size	3107.9 grams (3107.9g)

Amount per serving	% Daily Value*
Calories	3900

Total Fat 162.20g	208%
Saturated Fat 72.10g	360%
Polyunsaturated Fat 6.20g
Cholesterol 385mg	128%
Sodium 7598mg	330%
Total Carbohydrate 439.10g	160%
Dietary Fiber 80.90g	289%
Total Sugars 56.20g
Protein 205.80g	412%

Vitamin D 77IU	385%
Calcium 3129mg	241%
Iron 36mg	199%
Potassium 6347mg	135%

*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.

Source of Calories

Fat: 36.1%

Protein: 20.4%

Carbs: 43.5%