1 15-ounce can pinto beans, rinsed and drained
3/4 cup mild salsa
8 corn or whole grain flour taco shells
1/2 lb cheddar cheese
How to Prepare
In a small bowl, combine the beans and ½ cup of the salsa. Heat on low until hot, 1 to 2 minutes.
Grate the cheddar cheese into another bowl with your cheese grater.
Tear the lettuce into bite-size pieces.
Divide the taco shells among 4 plates. Divide the bean mixture with the taco shells and top with the lettuce, cheddar, and remaining ¼ cup of salsa. Enjoy!