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Pinto Bean and Cheese Tacos

INGREDIENTS :
  • 1 15-ounce can pinto beans, rinsed
  • 3/4 cup mild salsa
  • 1 heart of romaine
  • 8 taco shells
  • 1 cup shredded Cheddar
PROCEDURE :
  • 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. 
  • Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate). 
  • 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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