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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.
Servings: 4
Ingredients
- Sesame seeds
- 1 tablespoon
- Green onions
- 2, sliced
- Cooked rice
- 2 cups
- Salt and pepper
- to taste
- Red pepper flakes
- 1/2 teaspoon
- Sesame oil
- 2 tablespoons
- Soy sauce
- 3 tablespoons
- Ginger
- 1 tablespoon, grated
- Garlic
- 2 cloves, minced
- Broccoli florets
- 1 cup
- Carrots
- 2, sliced
- Zucchini
- 1, sliced
- Bell peppers
- 2, sliced
- Pinto beans
- 1 cup, cooked
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.
Dietary Information
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
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