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Roasted Corn and Bean Guacamole

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.
Course Side Dish
Cuisine Mexican
Keyword corn, black bean, tex mex, guac, fresh guacamole, corn guacamole
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 359kcal

Ingredients

  • 4 avocados mashed
  • 1/3 cup tomatoes diced
  • 1/3 cup canned black beans rinsed and drained
  • 1/3 cup red onion diced
  • 1/3 cup roasted corn cut off the cob
  • 2 teaspoon jalapeno diced
  • 1/4 cup cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 Tbsp. lime juice

Instructions

  • To roast corn: Heat one cob of corn in a skillet with 1 T. olive oil on med-high heat. 
    Turn as it cooks to coat each side evenly. Remove from heat when all sides are golden brown. 
    Cut corn kernels off the cob. 
    Mix ingredients together and store in the refrigerator.

Nutrition

Calories: 359kcal