Taco Salad With Pinto Beans and Avocado Recipe - (4.7/5)

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon ground cumin
• kosher salt and black pepper
• 2 15.5-ounce cans pinto beans, rinsed
• 1 head romaine lettuce, leaves torn (about 6 cups)
• 2 ounces queso fresco, crumbled, or grated Cheddar (about 1/2 cup)
• 1 avocado, sliced
• 1 cup store-bought fresh salsa
• sour cream and tortilla chips, for serving