Pinto Bean and Cheese Tacos

Photo: Jonny Valiant; Styling: Sara Quessenberr

Yield: Serves 4
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Protein: 13g
  • Carbohydrate: 35g
  • Sugars: 3g
  • Fiber: 6g
  • Fat: 15g
  • Saturated fat: 6g
  • Calcium: 274mg
  • Iron: 2mg
  • Sodium: 666mg
  • Cholesterol: 30mg


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


  1. 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.
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