White Bean Guacamole With Cumin Dusted Chips Recipes

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WHITE BEAN GUACAMOLE



White Bean Guacamole image

This recipe came from Eden quick recipes pamphlet. The product calls for Eden organic products but you can use whichever brand you have at hand. This recipe is quick, simple, uses all fresh ingredients, however it has a nice kick. I skipped the tomatoes as I feel this is optional and its not needed. I used lime juice from concentrate, and this is fine if you don't have a fresh lime, but don't skimp on the lime as it is the flavor booster. All the recipes are vegetarian, healthy, so if you try out this recipe and like it, let me know and I'll post some more recipes as I work my way on trying them.

Provided by yeschef1

Categories     Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can eden organic navy beans, drained
1/4 cup red onion, chopped
1/4 fresh parsley, minced
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 lime juice, freshly squeezed
1 avocado, peeled pitted, and chopped
1 (14 1/2 ounce) can diced tomatoes with green chilies, drained (optional)
2 sprigs cilantro or 2 sprigs parsley, for garnish

Steps:

  • Take the first 7 ingredients and place in a food processor, using only 3 tablespoons of the lime juice and reserving the rest for later.
  • Pulse 8 to 10 for chunky, or pulse more if you prefer a smooth texture.
  • When its evenly distributed, place in a bowl and stir in the rest of the lime juice. Stir in the tomatoes if using.
  • Serve with crackers , chips, veggies or natchos.

Nutrition Facts : Calories 117.4, Fat 4, SaturatedFat 0.6, Sodium 273.6, Carbohydrate 16.6, Fiber 7.4, Sugar 0.6, Protein 5

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)



Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper

Steps:

  • For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
  • For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

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