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Herbed Mexican Breakfast Bowl with Black Beans

Herbed Mexican Breakfast Bowl with Black Beans A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. 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 12 mins
Cook Time 25 mins
Total Time 37 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 6
Calories: 260
Best Season: All Seasons
Dietary: Dairy-Free, Vegetarian
Description
A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 can black beans
  • 1 cup brown rice
  • 1 avocado sliced
  • 1 cup bell peppers
  • 1 cup corn
  • pico de gallo
  • lime
  • oregano
  • 1 cup berries
  • 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: herbed mexican breakfast bowl with black beans, mexican, salad, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 avocado sliced, 1 cup bell peppers
Read it online: https://www.mcmh.us/recipe-maker/herbed-mexican-breakfast-bowl-with-black-beans/