Tipsy Mexican Beans (From Wh Magazine) Recipe

Name: Tipsy Mexican Beans (From Wh Magazine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon minced garlic; 1 teaspoon cumin; 1 teaspoon oregano; 1 (15 1/2 ounce) can pinto beans; salt, to taste; ¼ cup tequila; 2 tablespoons hot water; avocado, small cubes; sour cream (optional); Tostitos Scoops

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon oregano
1 (15 1/2 ounce) can pinto beans
salt, to taste
¼ cup tequila
2 tablespoons hot water
avocado, small cubes
sour cream (optional)
Tostitos Scoops

1
In medium skillet heat olive oil, garlic, cumin, and oregano over low heat until sizzling and fragrant.
2
Stir in beans and salt.
3
Increase heat to med-low.
4
Add tequila and simmer 5 minutes.
5
With back of spoon, mash beans until mixture is creamy.
6
Stir in hot water if mixture is too thick.
7
Spoon mixture onto Tostitos Corn Scoops.
8
Top with a small dollop of sour cream and an avocado chunk and serve.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon minced garlic, 1 teaspoon cumin, 1 teaspoon oregano, and more.

Yes, Tipsy Mexican Beans (From Wh Magazine) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tipsy Mexican Beans (From Wh Magazine)

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