Include in Print View:

Harvest Mexican Stuffed Peppers with Pinto Beans

Harvest Mexican Stuffed Peppers with Pinto Beans A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. 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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 11
Calories: 280
Best Season: All Seasons
Dietary: Dairy-Free, Vegan
Description
A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.
Ingredients:
  • 1 cup pinto beans
  • 6 corn tortillas
  • 1 cup bell peppers
  • 1 avocado sliced
  • 1 cup corn
  • pico de gallo
  • lime
  • oregano
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: harvest mexican stuffed peppers with pinto beans, mexican, lunch, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup bell peppers, 1 avocado sliced
Read it online: https://www.mcmh.us/recipe-maker/harvest-mexican-stuffed-peppers-with-pinto-beans/