Pinto Bean and Cheese Tacos

Real Simple
Pinto Bean and Cheese TacosRecipe
Photo: Jonny Valiant; Styling: Sara Quessenberr
Serves 4


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1 15-ounce can pinto beans, rinsed
3/4 cup mild salsa
1 heart of romaine
8 taco shells
1 cup shredded Cheddar


Prep: 15 Minutes
Other: 5 Minutes

1. In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes.

2. Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate).

3. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and the remaining 1/4 cup of salsa.

Created date

April 2010

Nutritional Information

Calories 315
Protein 13 g
Carbohydrate 35 g
Sugars 3 g
Fiber 6 g
Fat 15 g
Satfat 6 g
Calcium 274 mg
Iron 2 mg
Sodium 666 mg
Cholesterol 30 mg