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

1. In medium skillet heat olive oil, garlic, cumin, and oregano over low heat until sizzling and fragrant.
2. Stir in beans and salt. Increase heat to med-low.
3. Add tequila and simmer 5 minutes.
4. With back of spoon, mash beans until mixture is creamy.
5. Stir in hot water if mixture is too thick.
6. 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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