Taco Salad With Pinto Beans and Avocado

Photo by Michelle M.
Adapted from realsimple.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • 1

    tablespoon olive oil

  • 1

    medium onion, chopped

  • 2

    cloves garlic, chopped

  • 1/2

    teaspoon ground cumin

  • kosher salt and black pepper

  • 2

    15.5-ounce cans pinto beans, rinsed

  • 1

    head romaine lettuce, leaves torn (about 6 cups)

  • 2

    ounces queso fresco, crumbled, or grated Cheddar (about 1/2 cup)

  • 1

    avocado, sliced

  • 1

    cup store-bought fresh salsa

  • sour cream and tortilla chips, for serving

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes. 2. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.

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