High Fructose Corn Syrup Free Gluten Free Pinto Bean Taco Salad
Total time30 min
Prep time20 min
Cook time10 min
4.6(21)
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Learn more āIngredients
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
- Ā½ tsp smoked paprika
- Ā¼ 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
- Ā¼ tsp salt
- Ā¼ 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
- Ā½ cup red onion, finely diced
- 1 large avocado, diced
- Ā½ cup shredded cheddar cheese
- Ā¼ cup fresh cilantro, roughly chopped
- 2 cups gluten free tortilla chips, lightly crushed
For serving
- Ā¼ 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 4ā5 minutes until the liquid is absorbed and the beans are heated through and fragrant. Remove from heat and set aside.
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