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Taco Salad w/ Pinto Beans & Avocado

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Course: Salad
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
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

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.

Nutrition

Calories: 184kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 417mg | Potassium: 478mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6337IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg
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