Mexican food is the best right! Who doesn’t love guacamole and chips? The dilemma with guacamole and chips is all the fat. The solution to this dilemma, black bean guacamole. Well more specifically, add veggies to the guacamole and make your own no oil, baked tortilla chips.
Black beans are the perfect legume to choose to add to this guacamole because they are so creamy and complimentary to Mexican flavors.I love to dip my Vegan Crunch Wraps into the bowl of this black bean guacamole. Each bite is a little slice of creamy heaven. aaaahhhhh
| Prep Time | 15 Mintues |
| Servings |
People
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Ingredients
- 4 Large avocados
- 1 juice of 1 lime approx 2 Tablespoons
- 1 tomato deseeded and chopped
- 1/2 red onion finely chopped
- 1/2 Can black beans drained and rinsed
- 1/2-3/4 Cup salsa choose your heat or use cayenne pepper to your taste
- 2 Tablespoons fresh cilantro chopped
- 1 Teaspoon garlic powder
- 1/2 - 1 Teaspoon salt to taste
- 1-2 Pinches pepper to taste
Ingredients
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Instructions
- Cut the avocados in half, remove the seed and scoop out the inside. Place into a medium sized bowl.
- Smash the avocados to the side of the bowl with a fork until well mashed.
- Add the rest of the ingredients, stir, taste and add more spices or veggies as needed. ENJOY!
Recipe Notes
I love to dip my Vegan Crunch Wraps into the bowl of this black bean guacamole. Each bite is a little slice of creamy heaven. aaaahhhhh
