This fully-loaded guacamole packs black beans, sweet corn, tomato, and a touch of jalapeño for bold, fresh flavor! Perfect for parties, as a dip, or to top your Mexican-style dishes. (Vegan, gluten-free, oil-free.)
This fully-loaded guacamole remix takes the classic dip to a whole new level of flavor and fun!
We start with the familiar favorites like zesty lime juice, crisp onion, juicy tomato, and fresh cilantro. Then kick things up a notch with hearty black beans, sweet corn, and a touch of spicy jalapeño. The result is vibrant, colorful, and absolutely delicious!
It's a perfect chip dip for parties, potlucks, and casual gatherings, or even as a versatile side or topping. Spoon it over tacos, burrito bowls, nachos, or enjoy it straight from the bowl as a flavorful appetizer or snack!
Ingredients for Loaded Guacamole
For this recipe, you'll stir together in a small bowl:
- Ripe avocados: I use three large Hass avocados for this recipe. If you purchase hard, unripe avocados, you can store them at room temperature for up to a week. The skin color will darken as they ripen. If you have soft, ripe avocados that you aren't ready to use yet, you may store them in the refrigerator for up to 2 days. (This will help halt the ripening process.)
- Black beans: This adds delicious, hearty texture and plant-based protein and fiber to the dish. I use a half cup, but you can add more if desired.
- Sweet corn: I purchase organic corn whenever possible. You can use freshly cooked corn, canned, thawed frozen corn, fire-roasted, etc.
- Roma tomatoes: Or you can swap in grape tomatoes or cherry tomatoes for a sweeter flavor.
- Red onion
- Jalapeño pepper: This adds delicious flavor, and you can include even more for a bolder, spicy kick! (Or omit it altogether for a completely mild version.)
- Fresh cilantro: Simply omit this if you don't care for the taste.
- Fresh lime juice: I use about 2-3 tablespoons, but use more or less depending on how tangy you like yours. Lemon juice could work as well.
- Salt: I use fine-grain salt for this recipe. Salt helps the flavors really blossom in guacamole, so be sure to add enough to your taste!
Customizing
Flavors & seasoning: To expand the flavors, add a quarter teaspoon ground cumin, one clove minced garlic, or garlic powder. You can also include lime zest, more lime juice, or black pepper.
Make it spicy: Add more jalapeño pepper, or a pinch of cayenne pepper or chili powder to taste.
Add richness: For an even creamier texture, fold in a dollop of vegan sour cream to the mixture as well.
Storing
Store leftovers in an airtight container in the refrigerator. (You can also top the guacamole directly with plastic wrap to help keep it even more airtight and prevent browning.) I find it keeps well in the fridge for about 3-4 days. The acidity from the lime juice will help prevent the avocado from browning as well.
For more inspiration, also browse all vegan appetizer recipes or dip recipes.
Loaded Guacamole (Easy!)
Ingredients
- 3 large ripe avocados
- 1/2 cup black beans (cooked)
- 1/2 cup sweet corn (cooked)
- 2 small roma tomatoes
- 1/3 cup red onion
- 1 jalapeño pepper
- 1/3 cup fresh cilantro
- 2 Tbsp. fresh lime juice
- 1/4 tsp. salt (or more to taste)
Instructions
- Remove the peel and pit from your avocados. Then place in a bowl and mash avocado with a fork to desired consistency. (I leave it slightly chunky.)
- Add black beans (rinsed and drained) and sweet corn to bowl.
- Finely dice tomato, red onion, and jalapeño, seeds removed. Roughly chop cilantro. Add to bowl.
- Add lime juice and salt. Gently stir with a spatula to combine everything together.
- Taste and adjust flavors if desired with more lime juice, cilantro, etc. (I begin with 1/4 tsp. salt and add more as needed to bring out all the flavors. I usually add about 1/2 tsp. total.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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