Smoky Cumin-Spiced Pinto Bean Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Cumin-Spiced Pinto Bean Skillet

YOUR SOLIN GENERATED RECIPE

Smoky Cumin-Spiced Pinto Bean Skillet

Savor the warm, smoky flavors of this hearty skillet—a vibrant medley of tender pinto beans, crisp red bell pepper, sweet onion, fresh spinach, and perfectly cooked eggs all accented with cumin and smoked paprika. This dish brings together wholesome ingredients for a nourishing meal that’s both satisfying and delicious.

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NUTRITION

584kcal
Protein
36.2g
Fat
16.7g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Pinto Beans

2 Large Eggs

1 medium Red Bell Pepper

1 small Yellow Onion

2 cups Fresh Spinach

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped small onion and diced red bell pepper to the skillet. Sauté until the onions become translucent and the peppers soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Gently fold in the drained pinto beans along with ground cumin and smoked paprika, stirring to combine. Season with salt and pepper to taste.

  • 5

    Make two small wells in the bean mixture and crack one egg into each well. Reduce the heat to low, cover the skillet, and cook until the eggs reach your desired doneness, typically 4-5 minutes for a slightly runny yolk.

  • 6

    Remove the skillet from heat, give a gentle stir if desired, and serve warm.

Smoky Cumin-Spiced Pinto Bean Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Cumin-Spiced Pinto Bean Skillet

YOUR SOLIN GENERATED RECIPE

Smoky Cumin-Spiced Pinto Bean Skillet

Savor the warm, smoky flavors of this hearty skillet—a vibrant medley of tender pinto beans, crisp red bell pepper, sweet onion, fresh spinach, and perfectly cooked eggs all accented with cumin and smoked paprika. This dish brings together wholesome ingredients for a nourishing meal that’s both satisfying and delicious.

NUTRITION

584kcal
Protein
36.2g
Fat
16.7g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Pinto Beans

2 Large Eggs

1 medium Red Bell Pepper

1 small Yellow Onion

2 cups Fresh Spinach

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped small onion and diced red bell pepper to the skillet. Sauté until the onions become translucent and the peppers soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Gently fold in the drained pinto beans along with ground cumin and smoked paprika, stirring to combine. Season with salt and pepper to taste.

  • 5

    Make two small wells in the bean mixture and crack one egg into each well. Reduce the heat to low, cover the skillet, and cook until the eggs reach your desired doneness, typically 4-5 minutes for a slightly runny yolk.

  • 6

    Remove the skillet from heat, give a gentle stir if desired, and serve warm.