Taco Salad With Pinto Beans and Avocado

taco-salad-pinto-beans-avocado
Photo by Yunhee Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 279 calories
    • 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
  • February 2013

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 medium onion, chopped
  3. Check 2 cloves garlic, chopped
  4. Check 1/2teaspoon ground cumin
  5. Check kosher salt and black pepper
  6. Check 2 15.5-ounce cans pinto beans, rinsed
  7. Check 1 head romaine lettuce, leaves torn (about 6 cups)
  8. Check 1/2cup crumbled queso fresco or grated Cheddar (2 ounces)
  9. Check 1 avocado, sliced
  10. Check 1cup store-bought fresh salsa
  11. Check 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.