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Pineapple-Black Bean Guacamole
Ingredients
- 2 medium avocados, halved, seeded, and peeled
- 1/4 cup bottled green salsa (salsa verde)
- 1 tablespoon sour cream
- 1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained
- 1/2 cup canned black beans, rinsed and drained
- 1 fresh jalapeno chile pepper, seeded and minced*
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 cup shredded Monterey jack cheese
- Fresh cilantro (optional)
- Tortilla chips (optional)
Directions
1. In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.
From the Test Kitchen*Tip:
- Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash hands and nails well with soap and warm water.
Nutrition Facts
(Pineapple-Black Bean Guacamole)
- Servings Per Recipe 18,
- cal. (kcal) 42,
- Fat, total (g) 3,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 4,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- sodium (mg) 88,
- Potassium (mg) 113,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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