This Mexican Lentil Bake is a delicious and satisfying meal packed with red lentils, black beans, sweetcorn and bell peppers, all seasoned with a blend of Mexican-inspired spices. It's hearty, filling and perfect for serving the whole family.
The lentils and egg help bind everything together, while the vegetables add plenty of colour, flavour and texture. It's a great meat-free option that doesn't feel like you're missing anything, and leftovers are just as delicious for lunch the next day.
Calories in Mexican Lentil Bake
This recipe serves 4 and is 431 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Red lentils: Red lentils are the perfect choice for this bake as they soften as they cook and help bind the mixture together. Be sure to rinse them well before using to remove any excess starch.
- Red onion and garlic: These form the flavour base of the bake and add plenty of savoury depth. Red onion works particularly well with the Mexican-inspired seasonings.
- Bell peppers: Red and yellow peppers add colour, sweetness and texture. You can use any colour peppers you have on hand if preferred.
- Black beans: Black beans add extra protein, fibre and texture, making this a satisfying meat-free meal. Be sure to drain and rinse them well before adding.
- Sweetcorn: Sweetcorn adds little bursts of sweetness that balance the spices perfectly. Frozen, canned or fresh sweetcorn can all be used.
- Potato: The potato helps add substance to the bake and contributes to the texture. Cut it into small pieces so it cooks evenly.
- Tomato paste: This adds richness and depth of flavour while helping to bring all the ingredients together.
- Mexican seasonings: Chilli powder, cumin, coriander and paprika give this bake its delicious Mexican-inspired flavour. Adjust the chilli powder to suit your preferred spice level.
- Fresh coriander: Adds freshness and a pop of colour. If you're not a fan of coriander, fresh parsley can be used instead.
- Eggs: The eggs help bind everything together as the bake cooks, giving it a firm sliceable texture.
- Salt and pepper: Don't forget to season well, as it helps bring out all the flavours in the lentils, beans and vegetables.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This Mexican Lentil Bake is easy to adapt with different vegetables, beans and seasonings depending on what you have available.
- Swap the beans: Black beans work perfectly in this recipe, but kidney beans, pinto beans or mixed beans are all great alternatives.
- Change the vegetables: You can add or substitute vegetables such as courgette, mushrooms, jalapeños, spinach or diced tomatoes. It's a great recipe for using up vegetables from the fridge. Just make sure to saute any vegetables first, as if they release too much liquid, the bake may not hold together as well.
- Use sweet potato or butternut squahs instead of potato: Sweet potato and butternut squash adds a little extra sweetness and pairs really well with the Mexican spices.
- Adjust the spice level: Add extra chilli powder, cayenne pepper or chopped jalapeños for more heat, or reduce the chilli powder if serving to those who prefer milder flavours.
- Add cheese: Stir some cheddar through the mixture or sprinkle cheese over the top before baking for a cheesy finish.
- Try different herbs: Fresh coriander adds great flavour, but parsley can be used if you're not a fan.
- Add extra protein: Cooked chicken, turkey mince or lean beef mince can be added if you want a non-vegetarian version.
How to Make Mexian Lentil Bake
- Step 1: Cook lentils, drain and set aside, add olive oil to pan and fry onion and garlic.
- Step 2: Add peppers and fry until softened
- Step 3: Stir in seasoning and tomato paste and fry until coated
- Step 4: Combine in a bowl with the lentils, corn and black beans
- Step 5: Fry the potatoes with paprika, until light softened then mix into the lentil mix with the eggs until all combined
- Step 6: Add mix to baking tray (I used a brownie pan) greased with olive oil spray and bake at 180c/350f for 30 mins until set and golden.
Side Suggestions
This Mexican Lentil Bake is a complete and satisfying meal on its own, packed with lentils, beans and vegetables. If you'd like to add a side, a simple mixed salad with lettuce, tomatoes, cucumber and red onion is always a great option and adds some freshness alongside the warm spices.
For a more substantial meal, serve with Lime and Coriander Rice, Mexican-style rice or some roasted sweet potatoes. You can also add sliced avocado, guacamole, fresh salsa or a dollop of fat-free Greek yoghurt or reduced fat soured cream, along with a squeeze of fresh lime and some chopped coriander to complement the Mexican flavours.
Storing, Freezing and Reheating
Storing: Allow the bake to cool completely, then cover tightly or transfer to an airtight container and store in the refrigerator for up to 4 days.
Freezing: This bake freezes well, making it perfect for meal prep. Slice into portions, wrap individually or store in freezer-safe containers and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave until piping hot, or place in an ovenproof dish, cover with foil and reheat in the oven at 180°C (350°F) until heated through. If reheating from frozen, thaw first for the best texture.
Top Tip: Leftovers are also delicious served cold or reheated and tucked into wraps with salad, salsa and avocado for an easy lunch.
More Lentil Recipes
Looking for some more lentil recipes to try? Check out these:
See more Lentil Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Let's Connect!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
Come join the friendly and supportive Slimming Eats Community on Facebook.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
Mexican Lentil Bake
This Mexican Lentil Bake is a delicious and satisfying meal packed with red lentils, black beans, sweetcorn and bell peppers, all seasoned with a blend of Mexican-inspired spices.
Ingredients
- 1 cup (190g) of red lentils (uncooked), rinsed
- 1 small red onion finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon of olive oil
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 cup (180g) of canned black beans, drained and rinsed
- 1 cup (160g of canned sweet corn, drained
- 300g yellow flesh potato, peeled and cubed (I used yukon gold)
- 3 tablespoons of tomato paste
- 2 teaspoon of paprika
- 1 teaspoon of mild chilli powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- handful of fresh coriander, chopped
- 3 large eggs
- salt and pepper to season
- olive oil spray
Instructions
- Add the lentils to a saucepan with 480ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer until the lentils are tender. Drain well and set aside.
- Preheat the oven to 180°C (350°F) or 160°C fan.
- Spray a large frying pan with olive oil spray and place over a medium-high heat. Add the onion and garlic and fry until softened.
- Add the red and yellow peppers and continue to cook for 5 minutes until softened.
- Stir in the tomato paste, chilli powder, cumin, ground coriander and paprika (reserving 1 teaspoon of paprika for the potatoes). Mix well to coat the vegetables.
- Transfer the mixture to a large bowl. Add the cooked lentils, black beans and sweetcorn and stir until evenly combined.
- Add the diced potato to the frying pan, spray with a little more olive oil spray and sprinkle with the remaining teaspoon of paprika. Cook for a few minutes until slightly softened.
- Add the potatoes to the lentil mixture and allow everything to cool for a few minutes.
- Once cooled, stir through the eggs and fresh coriander. Season with salt and black pepper and mix well.
- Transfer the mixture to an ovenproof baking dish that has been lightly sprayed with oil and spread out evenly.
- Bake for 30-35 minutes, until the mixture is set and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving with your favourite sides.
Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 431Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 141mgSodium 227mgCarbohydrates 69gFiber 17gSugar 9gProtein 22g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Amie says
wow that looks amazing
The Review Addict says
This looks lovely, thank you for this. I'm thinking of joining Slimming World and just been looking for recipe ideas. I have just signed up for email updates. Thanks again!
Michelle says
Can you freeze this?
admin says
I don't think it will freeze very well, as it will probably become quite dry when trying to reheat it from defrosting.
Irina says
Great recipe!! Perfect lunch! Was a bit bored from traditional SW quiche.thank you!
caroline giles says
Isthere a print optiomn for the recipes?
Shevy (Slimming Eats) says
Hi Caroline - there is on my newer recipes, but the older recipes haven't been converted yet into the new recipe box. However, if you go to file on your browser you should able to print from there.