medium onion, chopped
cloves garlic, chopped
kosher salt and black pepper
15.5-ounce cans pinto beans, rinsed
head romaine lettuce, leaves torn (about 6 cups)
crumbled queso fresco or grated Cheddar (2 ounces)
store-bought fresh salsa
sour cream and tortilla chips, for serving
- 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.
- Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.