Taco Salad With Pinto Beans and Avocado
Serves 4|
Hands-On Time:
|
Total Time:
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)
- 2 ounces queso fresco, crumbled, or grated Cheddar (about 1/2 cup)
- 1 avocado, sliced
- 1 cup store-bought fresh salsa
- sour cream and tortilla chips, for serving
Directions
- 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.
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
.
Similar Recipes
Quick Tip
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
