In an effort to consume less processed food and added sugar, I have been cooking more with beans and whole fruits and veggies. Beans are an especially healthy food that I like to serve my family because of the high fiber and protein content. Avocado is another family favorite, and the fruit contains healthy fat as well as fiber. Because my children love to dip, I recently whipped up a delicious and healthy batch of black bean and avocado dip. I served the dip with homemade corn tortillas that I made by baking some soft corn tortillas that I can lightly coated in olive oil and sprinkled with salt.
- 1 15-ounce can of black beans
- 1 avocado
- 1/2 cup of water
- 1 tablespoon of olive oil
- 1 tablespoon of lime juice
- 1 tablespoon of lemon juice
- 1/2 teaspoon of garlic powder
- 3 tablespoon of dried cilantro
- Drain and rinse the black beans.
- Combine the black beans and water in a cast iron skillet.
- Cook the black beans until most of the water boils away.
- Peel the avocado and remove the pit.
- Combine the avocado and cooked black beans in a medium bowl.
- Add the olive oil, lime juice, lemon juice, and garlic powder to the black beans and avocado.
- Thoroughly mash or blend the dip. (I used an immersion blender.)
- Stir in the dried cilantro.
- Serve the black bean and avocado dip warm with tortillas or other dippers.
- Refrigerate any uneaten dip.
Black Bean and Avocado Dip Recipe © 2016 Heather Johnson
Black Bean and Avocado Dip © 2016 Heather Johnson