Ingredients Jump to Instructions ↓

  1. 2 cups cooked Black Beans (or use canned)

  2. 1 medium ripe Avocado

  3. 1 small Chile Pepper, minced fine

  4. 1 small clove Garlic, minced fine

  5. 2 Tbsp. Tomato juice

  6. 2 Tbsp. freshly-squeezed Lime juice

  7. 2 Tbsp. grated white Onion

  8. 2 Tbsp. Cilantro leaves, minced

  9. 1 tsp. dried Oregano

  10. 1 tsp. freshly-squeezed Lemon juice

  11. 1/4 tsp. Salt

  12. Black Pepper, to taste

  13. Chili Powder

Instructions Jump to Ingredients ↑

  1. In a food processor or blender, combine the beans, chile, tomato juice, lime juice, garlic, oregano, and 1/4 teaspoon salt. Puree to a fairly smooth consistency. Refrigerator the puree in a covered container for two hours, or up to a few days if making in advance.

  2. Just before serving, place the puree in a shallow dip bowl, smoothing out the top. Peel the avocado and discard the seed. In a bowl, mash the avocado with the grated onion, cilantro, lemon juice, the pinch of salt, and pepper to taste until fairly smooth.

  3. Spread the avocado mixture over the black beans, leaving a 1-inch border of beans showing. Garnish with a few sprigs of cilantro, minced onion, and a dusting of red chili powder.

  4. Serve with tortilla chips or vegetables.


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