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Taco Salad With Pinto Beans and Avocado


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Rate this recipe 4.7/5 (7 Votes)


  • 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


Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

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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