(Annie S.)
1 can (15 ounces) pinto beans, drained & rinsed
2 cups (10 ounces) frozen kernel corn
¼ cup prepared medium tomato salsa, plus more for serving
1 bunch scallions (green onions), thinly sliced (about 1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Course salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into small pieces
3 cups (3 ounces) broken baked tortilla chips
¾ cup coarsely grated pepper Jack cheese
In a medium microwave safe bowl combine beans, corn, and salsa. Microwave just until warmed through, about 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
In a large bowl toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
