In a medium skillet, heat olive oil, garlic, cumin and oregano over low heat until sizzling and fragrant. Stir in pink beans and salt to taste. Increase heat to medium-low. Add tequila and simmer 5 minutes. With back of large spoon, smash beans until mixture is creamy. If mixture is too thick, stir in hot water as needed. Just before serving, spoon onto Tostitos. Top each with several small cubes of avocado and sour cream (if desired)
Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4|
|Calories from Fat: 114 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 1.2mg||0 %|
|Sodium 17mg||1 %|
|Potassium 1862.1mg||49 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 57.5g|
|Protein 24.2g||35 %|
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Calories per serving: 525
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