Taco Salad With Pinto Beans and Avocado

By á-20439

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

Preparation

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.