Fiber-Rich Mexican Tacos with Pinto Beans A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Fiber-Rich Mexican Tacos with Pinto Beans

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Author: Colin Vareene Cooking Method: No Cook Cuisine: Mexican Courses: Salad Recipe Keys: A Anti-Inflammatory H Heart Healthy High Protein L Lower Sodium O Omega-3

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 10 Calories: 260 Best Season: All Seasons Dietary:

D Dairy-Free H High Fiber

Description

A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup pinto beans
• 2 cups roasted sweet potato
• 1 cup corn
• 2 cups cabbage
• 1 cup tomatoes
• cilantro
• lime juice
• cumin
• ¹⁄₄ cup walnuts
• black pepper to taste

Instructions

1. Prepare and rinse produce as needed,
   Combine ingredients in a bowl or blender,
   Season with herbs, citrus, vinegar, and spices,
   Serve chilled or at room temperature.

Keywords: fiber-rich mexican tacos with pinto beans, mexican, salad, heart healthy, omega-3, lower sodium, high protein, anti-inflammatory, 1 cup corn, 2 cups cabbage

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