Teresa's Recipes
Pinto Bean and Rainbow Veggie Stir Fry
Experience a vibrant, nutrient-packed feast with our Pinto Bean and Rainbow Veggie Stir Fry. This dish bursts with the natural colors and flavors of fresh vegetables, and the hearty pinto beans add a robust, protein-rich component. Each bite delivers a crunchy texture and a flavorful mingling of Asian-inspired seasonings. This recipe is a nod to traditional Asian stir fry dishes, but with a wholesome twist by incorporating protein-packed pinto beans.
Ingredients
- 1 tablespoon Sesame seeds
- 2, sliced Green onions
- 2 cups Cooked rice
- to taste Salt and pepper
- 1/2 teaspoon Red pepper flakes
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon, grated Ginger
- 2 cloves, minced Garlic
- 1 cup Broccoli florets
- 2, sliced Carrots
- 1, sliced Zucchini
- 2, sliced Bell peppers
- 1 cup, cooked Pinto beans
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 8g
- Carbs: 60g
- Protein: 12g
- Sodium: 800mg
- Sugar: 7g
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add sliced bell peppers, zucchini, carrots, and broccoli florets. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.
- Add cooked pinto beans, soy sauce, red pepper flakes, and season with salt and pepper. Stir fry for an additional 2-3 minutes until everything is well combined and heated through.
- Divide the cooked rice among four bowls. Top each bowl with the stir fry mixture.
- Garnish each serving with sliced green onions and a sprinkle of sesame seeds.
- Your delicious Pinto Bean and Rainbow Veggie Stir Fry is ready to enjoy! For a spicier kick, add extra red pepper flakes to taste.