Join our community of Solution Seekers!

Taco Salad With Pinto Beans and Avocado

Taco Salad With Pinto Beans and Avocado
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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. 

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.