CORN AND BLACK BEAN GUACAMOLE
This is a hearty guacamole recipe that my friends request from me whenever we have a gathering! It's chunky and colorful and adds gusto to any Mexican dish! Serve with favorite tortilla chips and enjoy!
Provided by laura patt
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
- Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 16.6 g, Fat 11.3 g, Fiber 7.7 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 261.2 mg, Sugar 2.5 g
BLACK BEAN AND CORN GUACAMOLE
Head to any Mexican restaurant and we guarantee you'll see this combo on the menu. The bright colors and contrasting textures make black beans and corn fun additions to guacamole. For extra flavor, grill the corn first.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with black beans and corn.
Nutrition Facts : Calories 144 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN AND CORN GUACAMOLE
Cheer on the Cornhuskers with this Nebraska-inspired dip. It's loaded with black beans, corn and authentic guac flavor, thanks to McCormick® Guacamole Seasoning Mix. Perfect for dipping with tortilla chips, it also tastes great on grilled meats and tacos.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
- Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.
Nutrition Facts : Calories 22 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.9 g, Sodium 114.6 mg, Sugar 0.5 g
GUACAMOLE WITH BLACK BEANS
Classic guacamole is given a frightful twist for Halloween with black beans, jalapeño, and chipotle in adobo, which add serious heat. Dark blue corn tortilla chips are a must for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Combine beans, salt, onion, jalapeno, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve immediately, with chips.
CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS
Provided by Marie Samples
Categories Bean Cheese Chicken Tomato No-Cook Quick & Easy Avocado Bon Appétit New York
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
- Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
- Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
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- Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
- Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
- To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
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- Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and oregano. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
- While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
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- Place a large non-stick frying pan over a high heat. Drain the black beans, then add them to the hot pan. Cook for 5 minutes, shaking the pan occasionally, until the beans are crisp and begin to pop.
- Peel and destone the avocados, then smash in a bowl and squeeze in the lime juice. Finely chop the tomato, peel and finely chop the garlic and onion, then finely chop the coriander. Add all this to the avocado, mix well and season to taste.
- Spread the guacamole over a serving plate and sprinkle over the popped beans and mixed seeds. Serve with crunchy veggies and seeded crispbreads on the side for dipping
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- For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
- Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
- Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
- For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
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- Preheat the oven to 400 degrees F. Poke several holes in each sweet potato using a fork and wrap with foil. Place foil-wrapped sweet potatoes on a baking sheet and roast until very soft, about 60 to 80 minutes (depending on the size of the sweet potatoes).
- While the sweet potatoes are roasting, prepare the guacamole by mashing all of the ingredients in a bowl to desired consistency (I like leaving mine slightly chunky). Refrigerate until ready to use.
- When sweet potatoes have finished baking, allow them to cool enough to handle, then unwrap them and cut a long slit down the center. Use a fork to dig a well in each potato and sprinkle the flesh with sea salt.
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