Name: Loaded Mexican Beef and Pinto Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz 93% lean ground beef; 0.33 cup canned pinto beans; 0.25 cup cooked brown rice; 1 large egg; 0.25 whole avocado; 2 tbsp nonfat plain Greek yogurt; 0.25 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar

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

YOUR SOLIN GENERATED RECIPE

Loaded Mexican Beef and Pinto Bean Bowl

Sautéed ground beef and hearty pinto beans seasoned with smoky spices, served over brown rice with a silky poached egg and cooling Greek yogurt.

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NUTRITION

Protein

44.0g

Fat

25.8g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz 93% lean ground beef

0.33 cup canned pinto beans

0.25 cup cooked brown rice

1 large egg

0.25 whole avocado

2 tbsp nonfat plain Greek yogurt

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

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PREPARATION

1
Heat a non-stick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a spatula.
2
Stir in the chili powder, ground cumin, smoked paprika, sea salt, and black pepper to evenly coat the beef.
3
Add the rinsed pinto beans to the skillet and cook for 2 minutes until the beans are warmed through and the flavors meld.
4
Fill a small saucepan with water and the white vinegar, bringing it to a gentle simmer.
5
Crack the egg into a small ramekin, create a gentle whirlpool in the simmering water, and drop the egg in to poach for 3 minutes.
6
Place the warm cooked brown rice in the base of a serving bowl and spoon the spiced beef and bean mixture on top.
7
Top the bowl with the poached egg, diced avocado, and a dollop of nonfat plain Greek yogurt before serving.