Taco Salad With Pinto Beans And Avocado

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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 [or taco or tortilla shells]"].

Yes, Taco Salad With Pinto Beans And Avocado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.