Meatless Monday

I had to post this after L made it for me last Wednesday- super yummy and perfect for a warm, summer meal (hopefully alfresco!) :) Enjoy!

Taco Salad With Pinto Beans and Avocado

Yunhee Kim

Serves 4

Hands-On Time: 15m

Total Time: 15m

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

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.

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. 

Nutritional Information

Calories 279; Fat 13g; Sat Fat 2g; Cholesterol 5mg; Sodium 818mg; Protein 12g; Carbohydrate 33g; Sugar 5g; Fiber 13g; Iron 3mg; Calcium 143mg