Taco Salad
Ingredients
- 2 cups dry pinto beans
- 1 white onion; 1⁄2 onion intact, other 1⁄2 finely diced, divided
- 4 sprigs epazote or fresh oregano
- 4 cilantro stems
- 8 cloves garlic; 4 smashed, 4 minced, divided
- 2 Tbs. olive oil
- 2 tsp. ground cumin
- 8 cups tortilla chips
- 1 cup grated sharp cheddar cheese
- 2 avocados, sliced
- 1 cup cooked corn kernels
- 1 cup diced red bell pepper
- 4 green onions, finely chopped (1⁄2 cup)
- 1⁄2 cup low-fat sour cream
- Olive oil, for drizzling Balsamic vinegar, for drizzling
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