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Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 1 clove garlic chopped
- 1/4 teaspoon ground cumin
- Sea salt and pepper to taste
- 2 cups pinto beans soaked and cooked (substiture grass-fed beef)
- 1/2 leaves head romaine lettuce torn (about 3 cups)
- 1/2 cup store-bought fresh salsa
- optional: 1/2 avocado sliced
Ingredients
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Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, salt, teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes.
- Add the beans and 1/4 cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes.
- Divide lettuce in serving bowls, top with avocado ad salsa
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