Ginger Free Gluten Free Pinto Bean Taco Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(21)

Ginger Free Gluten Free Pinto Bean Taco Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!