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 a rustic, one-pan dish bursting with smoky, aromatic spices and vibrant vegetables. This hearty skillet features tender pinto beans, sautéed bell pepper, onions, and garlic, all tied together with a sprinkle of cumin and a bright pop of tomato, then crowned with perfectly cooked eggs. Ideal for a nourishing breakfast, lunch, or dinner that’s as visually appealing as it is flavorful.

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NUTRITION

602kcal
Protein
38.3g
Fat
17g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Pinto Beans

2 Large Eggs

1 Egg White

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1 Garlic Clove

1 medium Diced Tomato

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, half onion, garlic clove, and tomato.

  • 3

    Sauté the onion and garlic in the skillet for 2 minutes until fragrant.

  • 4

    Add the red bell pepper, tomato, ground cumin, and smoked paprika. Cook for another 3-4 minutes until the vegetables soften.

  • 5

    Stir in the pinto beans and heat through, about 2 minutes. Adjust seasoning with salt and pepper as desired.

  • 6

    Make two small wells in the bean mixture and crack one egg into each well, then add the extra egg white in one well. Cover the skillet and cook until the eggs are set to your liking, approximately 4-5 minutes.

  • 7

    Serve hot directly from the skillet for a hearty, nutrient-rich meal.

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 a rustic, one-pan dish bursting with smoky, aromatic spices and vibrant vegetables. This hearty skillet features tender pinto beans, sautéed bell pepper, onions, and garlic, all tied together with a sprinkle of cumin and a bright pop of tomato, then crowned with perfectly cooked eggs. Ideal for a nourishing breakfast, lunch, or dinner that’s as visually appealing as it is flavorful.

NUTRITION

602kcal
Protein
38.3g
Fat
17g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Pinto Beans

2 Large Eggs

1 Egg White

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1 Garlic Clove

1 medium Diced Tomato

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, half onion, garlic clove, and tomato.

  • 3

    Sauté the onion and garlic in the skillet for 2 minutes until fragrant.

  • 4

    Add the red bell pepper, tomato, ground cumin, and smoked paprika. Cook for another 3-4 minutes until the vegetables soften.

  • 5

    Stir in the pinto beans and heat through, about 2 minutes. Adjust seasoning with salt and pepper as desired.

  • 6

    Make two small wells in the bean mixture and crack one egg into each well, then add the extra egg white in one well. Cover the skillet and cook until the eggs are set to your liking, approximately 4-5 minutes.

  • 7

    Serve hot directly from the skillet for a hearty, nutrient-rich meal.