Whip up a little Tex-Mex today with this black bean and sweet corn guacamole dip recipe.

Black Bean and Sweet Corn Guacamole Dip

  • Prep Time: 
    30 minutes
  • Servings: 
1 vine-ripened tomato, seeded and chopped
½ cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)
For the Black Bean Dip:
1 can (15 ounces) seasoned black beans or 1 regular black beans, drained and rinsed (you can substitute with black soybeans)
¼ cup chopped onion or shallot
½ jalapeno, seeded and chopped
1 garlic clove, chopped
2 tablespoons chopped cilantro
juice of ½ lime
¼ teaspoon cumin
salt and pepper
For the Sweet Corn Guacamole:
2 ripe avocados
juice of ½ lime
1 garlic clove, microplaned or minced
salt and pepper
¾ cup frozen sweet corn, thawed
2 tablespoons chopped cilantro

Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9-inch pie pan and place into the refrigerator while making Sweet Corn Guacamole.

Add avocados, lime juice, garlic, salt and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle on chopped tomatoes and crumbled Cotija cheese and serve with tortilla chips and crudite.

128 Calories
Per Serving: 128 Calories, 7g Total Fat, 6mg Cholesterol, 303mg Sodium, 15g Carbohydrate, 5.5g Fiber, 5g Protein