Preparation Time: 30 minutes
This dip can be prepared up to 4 hours in advance. Lightly press plastic wrap directly on the surface of the guacamole - not on top of the bowl. This will help keep the bright green color by avoiding oxygen getting to the avocado. Refrigerate until serving time.
3 ripe avocados
3 Tbsp fresh lemon juice
1 tsp Tabasco sauce, or to taste
1/2 tsp minced garlic
1/2 tsp ground cumin
1/4 tsp sea salt
1/2 tsp freshly ground black pepper, or to taste
1 (15 oz) can of Organic Black Beans, rinsed and drained
2 plum tomatoes, diced
1 (9.5 oz) bag of Blue Corn Tortilla Chips
1. Cut avocados in half and remove the pits. In each half, slice the flesh up to the skin into thin slices lengthwise and widthwise to creat a dice held together by the skin. Scoop the cut avocado flesh into a medium bowl. Scoop any remaining flesh into the bowl, scraping the skin clean. Pour lemon juice over the avocado and mix well.
2. Add Tabasco, garlic, cumin, salt, and pepper.
3. Pat the drained black beans dry with a paper towel. Transfer to a food processor and pulse two or three times until coarsely chopped. If no food processor, mash coarsely with a fork or a potato masher. Add to the avocados with the diced tomatoes and stir to mix. Press down slightly so some of the avocado is mashed, but maintain the chopped texture.
4. Transfer to a serving bowl and serve with blue corn chips on the side.
Nutritional Value per serving:
11g fat (1.5 saturated)