Tipsy Mexican Beans

2 reviews, 3.5 star(s). 100% would make again

Ready in 45 minutes

Try soon

"Awesome bean dip. We used pinto beans, and didn't bother to measure anything and it was delish! It firms up as it cools, so unless you serve it hot, add a bit more liquid.Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy."

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 tablespoon jarred minced garlic in oil
1 teaspoon Ground cumin
1 teaspoon Oregano
1 15.5-oz can pink beans
Salt
1/4 cup tequila
2 tablespoons Hot water
42 Tostito 100% White Corn Scoops
Avocado
Sour Cream

Original recipe makes 4

Servings  

Preparation

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)

Notes

Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy.

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Reviews

Add my review

Awesome bean dip. We used pinto beans, and didn't bother to measure anything and it was delish! It firms up as it cools, so unless you serve it hot, add a bit more liquid.Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy.
ChristinaE2005 6y ago

Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy. [I posted this recipe.]
ChristinaE2005 6y ago

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