GRILLED AVOCADO STUFFED WITH BLACK BEAN SALSA
Steps:
- Prepare a grill for medium-high heat.
- For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper.
- For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper.
- To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.
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
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
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.
AVOCADO AND BLACK BEAN SALAD
I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
Provided by Irish Rose
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9
SWEET POTATO BITES WITH BLACK BEAN HUMMUS & GUACAMOLE
Steps:
- Pre-heat oven to 400 degrees Fahrenheit. Slice the sweet potatoes in rounds that are about 1/4 an inch thick. Place the sweet potatoes in single layer on a large sheetpan and toss with olive oil and spices. Roast sweet potatoes until fork tender, flipping once, about 35 minutes.
- While the sweet potatoes are roasting make the hummus. Add all hummus ingredients to a food processor and blend until desired consitency. You may need to add in a small amount of water to make it a smoother texture. I added in about 1 tablespoon of water.
- Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.
GUACAMOLE WITH PINTO BEANS
Whether you plan to entertain a crowd or store leftovers in the fridge, making this pinto bean guacamole is always a win. Courtesy of BeanInstitute.com
Categories Appetizers, Snacks
Time 9m59S
Yield 6
Number Of Ingredients 9
Steps:
- Pit and scoop the avocados.
- Using a potato masher or a fork, mash them in a small bowl.
- Mash the cooked pinto beans and add to the avocados.
- Mix in the onions, chili peppers, tomatoes, and cilantro.
- Season with lime juice, salt, and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 169 calories, Sugar 1 g, Fat 10 g, Carbohydrate 17 g, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 86 mg
AVOCADO BLACK BEAN DIP
Title says it all.. with a bit of a kick. From my "Clan Christmas Party" 2009 Absolutely fabulous, extra protein lower fat from the beans
Provided by No Wheat For Me
Categories Low Cholesterol
Time 12h5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together. (I let it sit in the fridge overnight to let the flavours blend and have found it tastes a bit better than eating it right away.).
- Number Of Servings:makes about 3 cups of dip.
- Preparation Time:depends on if you have a food processor!
BLACK BEANS WITH RICE AND AVOCADO
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h40m
Number Of Ingredients 14
Steps:
- In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
- Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
- Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.
Nutrition Facts : Calories 508 g, Cholesterol 5 g, Fat 14 g, Fiber 11 g, Protein 18 g, SaturatedFat 3 g, Sodium 207 g
GUACAMOLE & MANGO SALAD WITH BLACK BEANS
Get four of your five-a-day with this healthy salad of mango, avocado and beans. It's a nutritional powerhouse that's also vegan and gluten free
Provided by Good Food team
Categories Lunch
Time 15m
Number Of Ingredients 8
Steps:
- Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.
Nutrition Facts : Calories 341 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
THESE FULLY-LOADED VEGAN NACHOS ARE THE ULTIMATE HEALTHY PARTY SNACK
This is our fully-loaded, monstrous tower of insanely delicious vegan nachos. What can be better than crispy tortillas piled high with zesty guacamole, spiced black beans, creamy vegan cheese and fresh pico de gallo? Don't just reserve making this recipe for game day or dinner parties - you'll crave it for a snack every day of the week. Not only are you getting your nacho fill, but you're also eating a healthy dish equipped with great fiber, antioxidants and phytonutrients.Related: Quick and Easy Sourdough Toasties
Provided by Tamara Green and Sarah Grossman
Categories entertaining,healthy eating,snack,vegan,vegetarian
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Place all ingredients in your food processor or high-speed blender.
- Add in the black beans and tamari, stir to combine with the spices. Let them heat up in the pan for about 5 minutes, then remove from the stove.
- Place down a layer of tortilla chips, then top with a hearty scoop of spiced black beans, pico de gallo and nacho cheeze. You can dollop the cheeze on top or place it in a plastic bag, cut a hole at the corner and squeeze it over.
- Layer on more tortilla chips and place the rest of the toppings over, dollop with scoops of guacamole and finish with thinly sliced radishes, fresh cilantro, green onions and olives.
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- Rinse beans; drain. In a large saucepan, combine beans and 3 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
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- 1 Mash avocado. Add lime juice, stir through 6 cherry tomatoes (quartered), half the coriander and all of the feta cheese.
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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).
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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.
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Reviews 2Calories 114 per servingCategory Vegetarian
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- Heat a pan over medium heat and add a few teaspoons of olive oil. Pinch off a little bit of the dough and form it into a ball. Place the ball between two pieces of parchment paper and press down with a large glass until you get a circle that is about 1/4 inch thick.
- Place the tortilla into the hot pan and cook a few minutes each side, until browned. Remove from the skillet and let cool for a few minutes.
- Top with a big spoonful of guacamole, spread over the tortilla and then top with your favorite toppings. Enjoy!
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