Taco Salad With Pinto Beans And Avocado

• 1 ttablespoon tolive oil
• 1 tmedium onion, chopped
• 2 tcloves garlic, chopped
• 1/2 tteaspoon tground cumin
• kosher salt and black pepper
• 2 t15.5-ounce cans pinto beans, rinsed
• 1 thead romaine lettuce, leaves torn (about 6 cups)
• 2 tounces tqueso fresco, crumbled, or grated Cheddar (about 1/2 cup)
• 1 tavocado, sliced
• 1 tcup tstore-bought fresh salsa
• sour cream and tortilla chips, for serving or taco or tortilla shells

1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes. Add the beans and 1/4 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.

olive oil, onion, garlic, ground cumin, kosher salt, pinto beans, head romaine lettuce, queso fresco, avocado, fresh salsa, sour cream

Taken from www.epicurious.com/recipes/member/views/taco-salad-with-pinto-beans-and-avocado-52012011 (may not work)