Name: Barbecue Pinto Bean-Zucchini Tacos with Romaine, Pepper & Ranch Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans pinto beans; 90 ml ranch dressing; 3 hearts romaine hearts; 1 ½ cups shredded cheese, Mexican blend; 18 small flour tortillas; 3 yellow bell peppers; 3 medium zucchini squash; barbecue sauce; black pepper; extra virgin olive oil; onion powder; salt

Barbecue Pinto Bean-Zucchini Tacos with Romaine, Pepper & Ranch SaladBarbecue Pinto Bean-Zucchini Tacos with Romaine, Pepper & Ranch Salad — a 25-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans pinto beans

90 ml ranch dressing

3 hearts romaine hearts

1 ½ cups shredded cheese, Mexican blend

18 small flour tortillas

3 yellow bell peppers

3 medium zucchini squash

barbecue sauce

black pepper

extra virgin olive oil

onion powder

salt

Instructions

Wash and dry the fresh produce.

Trim and small dice zucchini. Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, drain and rinse the beans in a colander.

Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini, beans, and spices; cook, stirring occasionally, until softened, 5-6 minutes.

Meanwhile, halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips. Place in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the lettuce, along with dressing, and toss to combine the salad. Set aside.

Warm tortillas in another skillet, oven, or microwave (optional).

When the zucchini and beans are done, add barbecue sauce to the skillet and stir to combine. Remove from heat.

Divide tortillas between plates and fill with bean mixture, cheese, and a small portion of the salad. Serve with remaining salad on the side and enjoy!

Open this recipe in Flambette