TACO SALAD WITH PINTO BEANS AND AVOCADO RECIPE - (4.7/5)

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Taco Salad With Pinto Beans and Avocado Recipe - (4.7/5) image

Provided by á-20439

Number Of Ingredients 11

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

Steps:

  • 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. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes. 2. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.

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