details
- Serves 4
- Prep time: 15 minutes
- Total time: 25 minutes
- 1 can (15 ounce) pinto beans, rinsed and rained
- 1 can (15 ounce) sweet corn, rinsed and drained
- 1/3 cup salsa
- 2 scallions, trimmed and chopped
- 3 plum tomatoes, sliced into large chunks
- Salt and pepper to taste
- 1 package (12 ounce) romaine hearts
- 3 cups (about 3 ounces) broken tortilla chips
- 1 ripe avocado, peeled, pitted, and cut into cubes
- 1 cup grated Pepper Jack cheese or Mexican blend (this is optional if you want a non-dairy meal)
directions
In a medium pan, heat the beans, corn, and salsa over medium until warmed through. Remove from heat and stir in the scallions and tomatoes. Season with salt and pepper to taste.
In a large bowl, toss together the lettuce and chips. Divide evenly among four bowls and top with the bean mixture, avocado, and cheese.