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Turmeric Mexican Soup with Pinto Beans

Turmeric Mexican Soup with Pinto Beans A CIF Food Is Medicine side dish inspired by Mexican flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. 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 20 mins
Cook Time 35 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 7
Calories: 330
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine side dish inspired by Mexican flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup pinto beans
  • 6 corn tortillas
  • 2 cups cabbage
  • 1 avocado sliced
  • 1 cup bell peppers
  • cilantro
  • lime juice
  • cumin
  • 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: turmeric mexican soup with pinto beans, mexican, side dish, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 2 cups cabbage, 1 avocado sliced
Read it online: https://www.mcmh.us/recipe-maker/turmeric-mexican-soup-with-pinto-beans/