Pinto Bean and Cheese Tacos
15 oz can pinto beans (rinsed)
3/4 cup mild salsa
1 heart of romaine
8 taco shells
1 cup shredded cheddar
Place the beans and 1/2 cup of salsa into a microwave-proof bowl and microwave on high for 1 to 2 minutes.
While the salsa and the beans are in the microwave, tear the lettuce into bite-size pieces.
Distribute the bean and salsa mixture amongst the taco shells and top with lettuce, cheddar and the remaining salsa.