Tipsy Mexican Beans (From Wh Magazine)

• 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
• 14 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.

extra virgin olive oil, garlic, cumin, oregano, pinto beans, salt, tequila, water, avocado, sour cream, tostitos scoops

Taken from www.food.com/recipe/tipsy-mexican-beans-from-wh-magazine-276242 (may not work)