Pinto Bean and Cheese Tacos

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Photo by Jonny Valiant
Pinto Bean and Cheese Tacos 3.9 97 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Fat 15 g
    • Sat Fat 6 g
    • Cholesterol 30 mg
    • Sodium 666 mg
    • Protein 13 g
    • Carbohydrate 35 g
    • Sugar 3 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 274 mg

In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.

Tear the lettuce into bite-size pieces.

Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.

Ingredients

  1. Check 1 15-ounce can pinto beans, rinsed
  2. Check 3/4 cup mild salsa
  3. Check 1 heart of romaine
  4. Check 8 taco shells
  5. Check 1 cup shredded Cheddar

Directions

  1. In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
  2. Tear the lettuce into bite-size pieces.
  3. Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.