Pinto bean and cheese tacos
Ingredients
- 1 15-ounce can pinto beans, rinsed
- 3/4 cup mild salsa 1 heart of romaine
- 8 taco shells
- 1 cup shredded Cheddar
Method
Step 1: In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
Step 2: Tear the lettuce into bite-size pieces.
Step 3: Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
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Recipe Info
Tip: Use this opportunity to add all the veggies you need to “hide”, the taco will be even tastier!