We love salads, but they are still a bit advanced for our girls. We have found a way to serve This deconstructed taco salad in a way that works for everyone. For the girls we heat up a quesadilla and add the bean and onion topping to it. This way they are getting some added protein from the beans and the adults get to enjoy the crunch of this flavorful salad.

Taco Salad w/ Pinto Beans & Avocado

No ratings yet

Print Pin

Course: Salad

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 184kcal

Ingredients

1 Red Onion Chopped
2 cloves Garlic Chopped
6 cup Romaine Lettuce Chopped
1 Avocado Sliced
½ cup Queso Fresco Crumbled
Sour Cream
2 15.5 oz can Pinto Beans Drained & Rinsed
1 tablespoon Olive Oil
Salsa (Store Bought)
Tortilla Chips
¼ cup Water

Seasoning

½ teaspoon Ground Cumin
½ teaspoon Kosher Salt
½ teaspoon Black Pepper Freshly Ground

Get Recipe Ingredients

Instructions

In a large skillet, heat Oil over medium-high heat. Add Onion, Garlic, Cumin, Salt and Pepper. Stir frequently as you cook for about 5 minutes (until Onions soften). Add the Pinto Beans and Water. Stir until mixed throughout and Beans are warm (about 3 minutes).
Add chopped Romaine Lettuce to your plate. Top with the Onion & Bean mixture. Add Queso Fresca, Avocado, Salsa & Sour Cream to taste. Serve with a side of Tortilla Chips.