Taco Salad with Pinto Beans - Alberta Pulse Growers

Ingredients

• 4 small corn tortillas (see notes)
• 1 cup (250 mL) cooked or canned pinto beans, drained & rinsed
• 2 tsp (10 mL) canola oil, divided
• salt, to taste
• 1 lb (500 g) lean ground beef (see notes)
• 1 cup (250 mL) diced onion,
• 1 Tbsp (15 mL) finely diced jalapeno pepper (see notes)
• 1 Tbsp (15 mL) lime juice
• 1 tsp (5 mL) chili powder
• 1/2 tsp (2 mL) smoked paprika
• 1/2 tsp (2 mL) cumin
• 1/4 tsp (1 mL) salt
• 1 head Romaine lettuce, diced
• 1/2 cup (125 mL) cherry tomatoes, halved
• 1/2 cup (125 mL) corn
• 1/3 cup (75 mL) canola or avocado oil
• 1/4 cup (60 mL) lime juice
• 2 tsp (10 mL) sugar
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) onion powder
• zest of 1 lime
• pinch red pepper flakes
• salt & pepper, to taste
• sliced avocado, thinly sliced red onion, shredded cheddar cheese, cilantro, green onion