Tipsy mexican beans from wh magazine (recipe)
| Tipsy mexican beans from wh magazine (recipe) | |
|---|---|
| Name | Tipsy mexican beans (from wh magazine) |
| Ingredients | Extra virgin olive oil • Garlic • Cumin • Oregano • Pinto beans • Salt • Hot water • Avocado • Sour cream |
| Cooktime (in hours) | 0.25 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 36.3 |
| Fat | 0.8 |
| Protein | 1.9 |
| Carbohydrate | 5.6 |
| Fiber | 1.9 |
| Net carbohydrates | 3.7 |
| Sugar | 0.1 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 0.5 |
| Servings | 21 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tipsy mexican beans from wh magazine (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- In medium skillet heat olive oil, garlic, cumin, and oregano over low heat until sizzling and fragrant.
- Stir in beans and salt. Increase heat to med-low.
- Add tequila and simmer 5 minutes.
- With back of spoon, mash beans until mixture is creamy.
- Stir in hot water if mixture is too thick.
- Spoon mixture onto Tostitos Corn Scoops. Top with a small dollop of sour cream and an avocado chunk and serve.
Food tags
, For Large Groups
Tipsy mexican beans from wh magazine (recipe) details
Time:
Prep Time in Hours and Mins:15M
"
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Contributors: Prab R. Tumpati, MD
