Taco Salad With Pinto Beans and Avocado
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)
- 1/2 cup crumbled queso fresco or grated Cheddar (2 ounces)
- 1 avocado, sliced
- 1 cup store-bought fresh salsa
- sour cream and tortilla chips, for serving
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