Tex-Mex Guacamole Recipe

Name: Tex-Mex Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe hass avocados; 8 ounces sweet corn, drained and rinsed; 8 ounces black beans, drained and rinsed; 1/2 cup diced sweet onion (texas 1015); 1/2 minced jalapeno, seeds removed; 1 tablespoon minced medium garlic clove; 2 tablespoons sour cream; 1 teaspoon hot sauce; 1 tablespoon lime juice; 1/2 tablespoon canola oil or 1/2 tablespoon vegetable oil; 1 ounce good tequila; 1 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

2 ripe hass avocados
8 ounces sweet corn, drained and rinsed
8 ounces black beans, drained and rinsed
1/2 cup diced sweet onion (texas 1015)
1/2 minced jalapeno, seeds removed
1 tablespoon minced medium garlic clove
2 tablespoons sour cream
1 teaspoon hot sauce
1 tablespoon lime juice
1/2 tablespoon canola oil or 1/2 tablespoon vegetable oil
1 ounce good tequila
1 teaspoon salt
1/2 teaspoon pepper

1
In a large saute pan, heat oil over medium-high heat until hot.
2
Saute onions 1-2 minutes or until translucent/clear.
3
Stir in corn and beans, season with 1/2 tsp salt and pepper, while stiring gently.
4
Add garlic and jalapeno and continue sauteing mixture for 1-2 minutes.
5
Add tequilla, remove from heat and let cool.
6
While mixture is cooling, peel and pit avacados and place in medium sized mixing bowl.
7
Mash avacado with form until majority of lumps have been removed.
8
Stir in sour cream, remaining salt, hot suace, and lime juice. Mix until well incorporated.
9
Transfer guacamole into serving dish, making a mound in the center.
10
Spoon cooled vegetable mixture along edges and on part of mound. (If preferred, you may mix guacamole and vegetable mixture together and incorporate tomatos to create a mixed dip).
11
Serve with tortilla chips.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ripe hass avocados, 8 ounces sweet corn, drained and rinsed, 8 ounces black beans, drained and rinsed, 1/2 cup diced sweet onion (texas 1015), and more.

Yes, Tex-Mex Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tex-Mex Guacamole

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