Black Bean & Sweet Corn Guacamole

By ngaldi

Ingredients

• For the Black Bean Dip:
• 1 vine-ripened tomato, seeded and chopped
• 1/2 cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)
• 1-15oz can seasoned black beans OR 1 regular black beans, drained and rinsed
• 1/4 cup chopped onion or shallot
• 1/2 jalapeno, seeded and chopped
• 1 garlic clove, chopped
• 2 Tablespoons chopped cilantro
• juice of 1/2 lime
• 1/4 teaspoon cumin
• salt and pepper
• For the Sweet Corn Guacamole:
• 2 ripe avocados
• juice of 1/2 lime
• 1 garlic clove, microplaned or minced
• salt and pepper
• 3/4 cup frozen sweet corn, thawed
• 2 Tablespoons chopped cilantro

Details

Adapted from iowagirleats.com

Preparation

Step 1

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" pie pan then 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 then serve with tortilla chips and crudite.