Guacamole With Crispy Chips Food

GUACAMOLE WITH CORN

Guacamole with Corn image

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Maria Gonzalez

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Steps:

Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g

WHITE BEAN GUACAMOLE WITH CUMIN-DUSTED CHIPS

White Bean Guacamole With Cumin-Dusted Chips image

Although avocados are full of "good" monounsaturated fats, they do pack on about 30 grams of fat per medium-sized fruit. That's an awful lot of overall calories for a small amount of food. I've used only one avocado in this guacamole recipe and swapped out the rest for small white beans. You really can't taste the difference! You can still enjoy the taste and health benefits of avocados without overdoing the caloric intake. I'm serving mine here with homemade cumin-dusted whole wheat chips.

Provided by Diet It Up

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 large whole wheat tortillas
olive oil
salt, pepper, cumin
1 cup small white beans (I use Goya)
1/4 cup red onion, finely diced
1 avocado, very ripe
1/2 lime, juiced
1/2 jalapeno, finely minced
1 tablespoon cilantro, chopped
1/2 teaspoon salt

Steps:

Preheat oven to 375 degrees.
Cut the tortillas into 8 triangles each. Brush each side with olive oil and sprinkle with salt, pepper and cumin to taste.
Arrange in a single layer on two baking sheets and bake until golden brown and crispy, about 10 minutes.
While the chips are baking, combine the remaining ingredients in a mixing bowl and mash with a potato masher until you reach a desired consistency.

Nutrition Facts : Calories 164.3, Fat 7.6, SaturatedFat 1.1, Sodium 298.1, Carbohydrate 20.7, Fiber 6.9, Sugar 1, Protein 5.9

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