Breastfeeding Friendly Gluten Free Pinto Bean Taco Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(21)

Breastfeeding Friendly Gluten Free Pinto Bean Taco Salad

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Ingredients

4 servings

For the beans

1 tbsp olive oil
1 can (15 oz) pinto beans, drained and rinsed
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
2 tbsp water

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
1 tsp honey
¼ tsp salt
¼ tsp black pepper

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ cup red onion, finely diced
1 large avocado, diced
½ cup shredded cheddar cheese
¼ cup fresh cilantro, roughly chopped
2 cups gluten free tortilla chips, lightly crushed

For serving

¼ cup sour cream (optional)
hot sauce, to taste (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the drained pinto beans, chili powder, cumin, smoked paprika, and salt, stirring to coat the beans evenly.
2
Add the water and cook, stirring occasionally, for 4–5 minutes until the liquid is absorbed and the beans are heated through and fragrant. Remove from heat and set aside.

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