This recipe sort of sums up my cooking personality. I love to take my favorite snacks and try to turn them into a meal, I REALLY love coming up with ridiculously corny names for said recipes and I also like to mix cold and hot things together. Okay, that last one is a little weird, but trust me on this. It’s good!
Guachos Ingredients:
1 can low sodium black beans – undrained
1 cup frozen corn
1 tsp. cumin
3 Haas avocados
1/4 cup cilantro
1/2 of a red onion – roughly chopped
1 jalapeno pepper
Juice from 1/2 of a lime
1 Tbsp. minced garlic
Salt
Pepper
Cheddar cheese – shredded
Tortilla chips
In a saucepan combine the undrained black beans, the corn and cumin just to warm them up over low heat. I add the corn and black beans to make this a bit more filling than just a regular snack of chips and guacamole.
While the saucepan is heating, add your cilantro, onion, jalapeno (seeded if you don’t want too much heat) and garlic to a food processor. Pulse until the chunks are your desired size. I like mine pretty much pureed into a paste, but you can definitely keep yours chunky if that is how you like your guac.
After you’ve made the paste, get your avocados peeled and pitted into a large bowl with the lime juice. Then, give them a good smash with a fork or potato masher. Again, this depends on whether you like chunky or smooth guacamole. I’m not going to tell you what to do!
Add your onion and cilantro mixture to your smashed avocados and place in the fridge to cool. Also, take your corn and beans, drain the liquid and pour in a separate bowl to cool, also in the fridge.
Once everything has cooled, gently fold in your bean and corn mixture to your guacamole. Add salt to taste.
Then, plop a HUGE dollop on top of some chips and melted cheddar.
The chilled guacamole on top of the hot, melted cheese is probably one of my favorite duos on the planet. Give it a try and tell me if you think otherwise!
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