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Pinto Bean Tortilla Salad

Pinto Bean Tortilla Salad 2.000

(Aubrie Pick/Ten Speed Press)

Weeknight Vegetarian Apr 5, 2020

This is an updated version of “Texas Salad,” which Joe Yonan's mother made for special occasions when he was growing up in West Texas.

Storage Notes: The vinaigrette can be refrigerated in an airtight container for up to 1 week. To save time, feel free to use your favorite store-bought tortilla chips instead of frying your own. After they are fried, the tortillas can be stored in an airtight container at room temperature for up to 3 days.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • For the cilantro vinaigrette
  • 2 tablespoons lightly packed fresh cilantro leaves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, coarsely chopped
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon fine sea salt, plus more to taste
  • For the salad
  • 1/2 cup peanut oil, for frying
  • Three (6-inch) corn tortillas
  • 6 cups (about 8 ounces) lightly packed, torn romaine lettuce leaves
  • 1 1/2 cups cooked or canned no-salt-added pinto beans (from one 15-ounce can), drained and rinsed
  • 3 scallions, trimmed and thinly sliced on the diagonal
  • 1/2 cup Herb-Marinated Tofu Feta (see related recipe) or your favorite vegan or dairy feta cheese, crumbled
  • 1/2 cup oil-packed sun-dried tomatoes, sliced

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Make the vinaigrette: Combine the cilantro, olive and canola oils, vinegar, garlic, sugar, and salt in a blender; puree until smooth. Taste and add more salt as needed. 

Make the salad: Line a plate with paper towels.

In a large skillet over medium heat, heat the oil until shimmering. Add 2 or 3 tortillas (or as many as will comfortably fit); fry them on each side until crisp and golden brown, 1 to 2 minutes. Lift each tortilla with tongs and let the excess oil drip off, then transfer it to the paper-towel-lined plate. Working in batches, repeat with the remaining tortillas. Let the tortillas cool, then break them into bite-size pieces.

In a large bowl, toss the tortilla pieces with the lettuce, beans, scallions, feta, tomatoes, and 1/4 cup of the vinaigrette. Add the remaining vinaigrette, if desired, or reserve for another use.

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Recipe Source

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 3): 465

% Daily Values*

Total Fat: 27g 42%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 408mg 17%

Total Carbohydrates: 44g 15%

Dietary Fiber: 13g 52%

Sugar: 6g

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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