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Protein-Packed Mexican Soup with Black Beans

Protein-Packed Mexican Soup with Black Beans A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 13
Calories: 260
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 can black beans
  • 6 corn tortillas
  • 1 cup tomatoes
  • 1 avocado sliced
  • 1 cup bell peppers
  • chili powder
  • garlic
  • smoked paprika
  • 1 tablespoon chia seeds
  • 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: protein-packed mexican soup with black beans, mexican, lunch, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup tomatoes, 1 avocado sliced
Read it online: https://www.mcmh.us/recipe-maker/protein-packed-mexican-soup-with-black-beans/