Taco Salad With Pinto Beans and Avocado

Taco Salad With Pinto Beans and Avocado
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2013

Nutritional Information

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

Quick Tip

Ricotta, blue cheese, feta and fresh goat cheese
Queso fresco is a fresh Mexican cheese with a bright, mild flavor; it has a crumbly texture similar to Feta. You can find it in many supermarkets in the Latin-food section. 

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