Mexican Botana Platter
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
508 kcal
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Course
Others
Mexican Botana Platter
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1/4 cup of fat bacon drippings, coconut oil, or vegetable oil
- Two 15 ounce cans of pinto beans rinsed and drained
- 1/2 cup vegetable or chicken broth
- 1 tsp ground cumin
- 1 teaspoon dried oregano or marjoram
- 1 cup crumbled cooked chorizo optional
- 1/2 red onion peeled and sliced into thin half-moons
- 1/4 tsp sea salt
- Juice of half a lime
- 1 cup shredded Monterey jack cheese
- 1/2 cup small black olives
- 2 small or medium ripe tomatoes sliced into small wedges
- 1 ripe haas avocado halved, pitted, peeled, and thinly sliced
- 1/3 bunch of fresh Cilantro chopped
- 3/4 cup sour cream or plain Greek yogurt optional
- 3 pickled jalapeño peppers thinly sliced (optional)
- Lime wedges
- corn tortilla chips
Instructions
- In a large skillet over medium heat, warm the fat until it has melted. Add half of the beans and 1/4 cup of the broth. Using a potato masher, smash the beans. Add the remaining beans and the rest of the broth and mash again. Stir in the cumin and oregano. Cook until most of the liquid has evaporated and the beans are a creamy consistency. Add a little water if they look too dry. If using, incorporate the chorizo and continue to cook until warmed through. Set the refried beans aside.
- Preheat the oven to 450°F.
- Separate the onion slices and place them in a small bowl. Sprinkle the salt over the slices and squeeze the lemon juice over them. Toss to coat evenly with the salt and lime. Allow the onions to rest for 5 minutes. Drain any excess liquid and set the onions aside.
- Take a broiler-safe baking tray or dish and spread the refried beans into an even layer on the bottom. Scatter the cheese over the top then add the onions and olives. Place the pan in the oven and bake until the beans and cheese are bubbling.
- Turn the oven up to broil and cook just until the cheese and onions have browned but are not charred.
- Remove the pan or dish from the oven and arrange the tomatoes and avocado slices on top. Scatter cilantro over the tomatoes and avocado. Then, spoon some sour cream on top of the produce and scatter the jalapenos over the cream, if desired. Place tortilla chips all around the perimeter and have an extra bowl of them. Serve lime wedges on the side.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
44g
(15%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
630mg
(26%)
Potassium
955mg
(27%)
Fiber
16g
(64%)
Sugar
3g
(6%)
Vitamin A
696IU
(14%)
Vitamin C
11mg
(12%)
Calcium
248mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 630mg | 26% |
| Potassium | 955mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 248mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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