Tex Mex Guacamole
Prep 25 Minutes
Total Time 1 Hours 25 Minutes
Spice Level Medium
- 2 spring onions, trimmed and finely chopped
- 1/2 yellow pepper, deseeded and finely diced
- 1 large red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 2 tablespoons lime juice
- 1 teaspoon mild chilli powder
- 1/4 teaspoon salt
- 50g tinned sweetcorn kernels, drained
- 1/2 x 425g tin Old El Paso™ Black Beans, drained and rinsed
- 2 ripe avocados, peeled, stones removed and flesh diced
- 50g Cheddar cheese, grated
- 2 tablespoons freshly chopped coriander
- Combine the spring onion, pepper, chilli, garlic, lime juice, chilli powder, salt, sweetcorn and black beans in a large bowl. Stir in the avocado and nearly all the cheese and coriander and mix well. Season with freshly ground black pepper, if you like. Transfer to a serving bowl.
- Cover the surface closely with cling film and refrigerate for 1 hour to allow the flavours to blend. Garnish with the remaining cheese and coriander and serve.
- For a smoother guac process the pepper, sweetcorn and black beans in a food processor or blender until finely chopped and mash the avocados.
- For extra heat double up on the chilli pepper and use hot chilli powder instead of mild.
- Serve with home-made cheesy nachos, if you like. To make, lightly brush 4 Old El Paso™ Regular Flour Tortillas with a mix of olive oil and lime juice. Cut each tortilla into 6 triangles and spread on a large baking tray. Season with salt and freshly ground black pepper and sprinkle lightly with dried oregano. Bake at 200°C (180°C for fan assisted ovens), gas mark 6 for 6-8 minutes, until golden and crisp. Remove from the oven, sprinkle with grated cheese then return to the oven for a further 6-8 minutes or until the cheese has melted.
- Don’t just dip! This chunky guac is great for adding masses of flavour to a filling burrito. Spread over large Old El Paso™ Tortillas and top with shredded lettuce, sliced cooked chicken and a spoonful of soured cream. Then just fold and roll.