YOUR SOLIN GENERATED RECIPE
Smoky Cumin-Spiced Pinto Beans with Fresh Herbs
Enjoy a vibrant bowl of smoky, spiced pinto beans enhanced with the freshness of chopped herbs and a light creamy topping. This dish balances the earthy, warm spices with the brightness of fresh cilantro and parsley, while a drizzle of olive oil brings a silky finish. Perfect for any meal, this recipe delivers a satisfying blend of protein and flavor without overwhelming your calorie goals.
INGREDIENTS
1 cup Pinto Beans (cooked, unsalted)
2 large Egg Whites
1/2 cup Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1/2 cup Mixed Fresh Herbs (Cilantro & Parsley)
1/2 teaspoon Smoky Cumin Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
Salt & Pepper to taste
PREPARATION
Rinse and drain the cooked pinto beans if using canned.
In a bowl, mash the pinto beans lightly with a fork to create a chunky texture.
Stir in the smoky cumin powder, garlic powder, smoked paprika, salt, and pepper.
In a separate pan, lightly warm the two egg whites over medium heat until just set; then chop them into bite-sized pieces.
Mix the chopped egg whites into the spiced beans.
Fold in the nonfat Greek yogurt to add creaminess and tang.
Drizzle the extra virgin olive oil evenly over the mixture.
Garnish with the fresh mixed herbs for a burst of color and flavor.
Serve immediately and enjoy this nutrient-packed, flavorful dish.