Taco Salad With Pinto Beans and Avocado

Taco Salad With Pinto Beans and Avocado
Yunhee Kim
Bursting with beans, cheese, avocado, and salsa, this hearty main-course salad is a fun dinnertime option.

Get the recipe for Taco Salad With Pinto Beans and Avocado.
Serves 4
preparation
15
minutes
cooking
15
minutes

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)
1/2
cup
crumbled queso fresco or grated Cheddar (2 ounces)
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.
  2. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes.
  3. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.
Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 279
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 818 mg
  • Protein 12 g
  • Carbohydrate 33 g
  • Sugar 5 g
  • Fiber 13 g
  • Iron 3 mg
  • Calcium 143 mg
What does this mean? See Nutrition 101.