Black Bean Guacamole

 

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Ingredients 1 can (15 oz) BUSH’S ® Black Beans, drained and rinsed 5 diced avocados 3 chopped scallions 2 limes, juiced 1/2 cup chopped tomatoes 1 Tbsp chopped cilantro Salt and black pepper. Ingredients ½ red bell pepper, minced ½ red onion, minced 2 cloves garlic, minced ½ (15.25 ounce) can sweet corn, drained ½ (15 ounce) can black beans, drained and rinsed 3 medium (blank)s ripe avocados, peeled, pitted and sliced 2 tablespoons fresh lime juice ¼ teaspoon salt 1 pinch ground black. This Black Bean Guacamole is a twist on traditional guacamole. With added black beans and Greek yogurt, you get a full dose of healthy fat. When it came time to give the black bean guacamole a name I was not sure what to call it.

It is not really a guacamole so maybe its just a black bean dip but then again its made just like a guacamole. If I had not pureed everything I probably would have called it a black bean salsa Whatever you want to call it, it turned out great!Black Bean and Corn Guacamole.

18 made it | 8 reviews | 10 photos. 306k. Recipe by: McCormick Spice “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.

Guacamole with Black Beans 86 Is that pebbly sludge, dredged up from a swamp, or creamy Halloween guacamole studded with black beans and minced chiles? Only a bite will reveal the true tastiness in the bowl. Heat oven to 325°F. On large rimmed baking sheet, place blacks beans.

Bake 15 minutes, or until slightly dried out. Increase oven temperate to 375°F. Spread about 1/4 to 1/3 cup guacamole in the center of a tortilla.

Layer half the rice, beans, cheese, lettuce, and onions on top of the guacamole. Roll into a burrito (see note) and tuck in the ends. Heat a grill pan or panini press over.

Ingredients 1 (15 ounce) can black beans (such as Bush’s®), rinsed and drained 1 (11 ounce) can whole kernel sweet corn, drained 4 medium. The salad starts with two pantry staples — canned black beans and corn — which provide a hearty base. Next, toss in diced fresh tomatoes and creamy avocado, along with all the seasonings.

Chop all the ingredients into small.

List of related literature:

We found that a judicious mixture of black beans, corn, avocado, tomato, and cilantro gave us just the right combination of flavors and textures.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Stir in 1 more avocado, cut into ½-inch pieces (see photo), ¼ cup minced red onion, 1 small minced garlic clove, ¼ cup minced cilantro, and ½ teaspoon ground cumin.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

In fact, it consists of two crunchy tortillas, one spread with a paste of black beans, the other with avocado mixed with a green sauce.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

chopped ‘/2 cup peeled, pitted, and chopped ripe avocado ‘ſa cup chopped red onion ‘/4 cup seeded and chopped Anaheim chile 1 clove garlic, minced One 15″/2-ounce can black beans, drained and rinsed ‘ſa cup fresh lime juice ‘ſzcup canola oil 1 teaspoon salt ‘ſzteaspoon freshly ground black pepper

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the green onions and, if you wish, the cilantro or mint and heat through.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Another option is guacamole, which is avocado, onions, garlic, tomato, lime, salt, and pepper.

“Mini Habits for Weight Loss: Stop Dieting. Form New Habits. Change Your Lifestyle Without Suffering.” by Stephen Guise
from Mini Habits for Weight Loss: Stop Dieting. Form New Habits. Change Your Lifestyle Without Suffering.
by Stephen Guise
Selective Entertainment, LLC, 2016

I’ve given it a dose of fresh cilantro, upped the spices, lowered the fat, and topped it with tortilla chips instead of corn chips.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Add the dressing, avocados, and half each of the green onions, cilantro, dill, and parsley and mix gently, being careful not to mash the avocado too much.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl and stir well.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • OMG..!! This looks so delicious. I just loved the amount of avocado in it. ��. Those tacos look
    Heavenly. It’s like something I want now.

  • These looked so good just how my daughter loves her tacos except she’ll add in some Tofutti sour cream. I’ll have to show her your video so she can make these herself! ��

  • Lmao just a tip… if you dont have canned black beans you need to cook them first. I poured them in the pan and im like wait….. had to throw out onions and half the beans ugh lol