Roasted Corn and Black Bean Guacamole Recipe

Bold, colorful and flavorful. This roasted corn and bean guacamole recipe hits the spot any day of the week. Perfect to serve with chips, or to add to a southwest rice bowl. This shop has been compensated by Collective Bias, Inc. and its advertiser. 

This roasted corn and bean guacamole recipe is so good. One batch will last several days in the refrigerator. Just give it a stir if it starts to turn a little brown on the top (due to oxygen—it’s still good!) It’s like guacamole and pico de gallo all mixed together, but then you have the added bonus of black beans and ROASTED corn. So easy, here’s how I make it.

Roasted Corn and Bean Guacamole Recipe

Frequently asked questions:

Can I make this corn and bean guacamole ahead of time?

Yes, the key is minimizing the exposure to oxygen. Press a sheet of plastic directly ON the guacamole, not just over the dish. Then add the lid. You can make it a day ahead this way.

What can I use instead of lime in guacamole?

Lemon juice, orange juice, any citrus juice works well for guacamole. Lime is more traditional.

Can I substitute fresh lime juice?

Yes, bottled lime juice works too.

 

It is absolutely delicious on its own, but I love pairing it with rice bowls and salads. I’ve been on a fajita bowl kick lately (both homemade and store bought). Have you tried the Frontera lunch bowls? They are delicious! Especially with a serving of my roasted corn and bean guacamole!

If you liked this guacamole recipe you might also like…Oven FajitasSeasoned chicken, bell peppers, onions, and sliced chicken all baked together on a sheet pan for the perfect blend of flavors. Oven fajitas are a great weeknight meal. Serve with warm flour tortillas, guacamole, and sour cream.Cilantro Lime Pesto BurritosA delicious twist on pesto (using cilantro instead of basil) creates a delicious pesto sauce for tex-Mex dishes.