December 30, 2016

Meat Free Mid Week Recipe – Avocado & Black Bean Dip

We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Avocado & Black Bean Dip.

Avocado & Black Bean Dip

INGREDIENTS

2 medium tomatoes
1 can (15 ounce) Black beans, drained
2 medium avocados, peeled and diced, after cut sprinkle with lemon juice
¼ cup fresh cilantro, chopped
½ of a small onion, diced
½ tablespoon of garlic salt or to taste
6 dashes of Tabasco sauce, depending on your taste**
Tortilla chips

Combine tomatoes, black beans, avocados, cilantro, onion, garlic salt and Tabasco; blend well. Cover and refrigerate for 30 minutes to allow flavors to blend.

When you hit the seed with your knife, just turn and it pops right out. Then I use a spoon around the edges and across the back.

*Put the lemon juice on the avocados to keep it from turning brown. It tastes the same if you forget, it just doesn’t look as good.

**I might put more than 6 drops of the Tabasco in, taste it to test, I find most people like it a little spicy.

If you want to eat it in a burrito

1 package of Shredded Mediterranean cheese from Trader Joes (which is a combo of provolone, fontina & kasseri or you can use your favorite white cheese)

1 package of tortillas

Heat tortillas on griddle, when warm place a scoop of avocado mixture in the middle of tortillas, wrap up placing seam down on plate and sprinkle some cheese over the top and serve.

This recipe is brought to you by Denise from brilliant Cottage Sisters.

How good would this be for get-togethers or for making some and having it your desk for mid afternoon snacks!

Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!

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  2. […] Avocado & Black Bean Dip INGREDIENTS 2 medium tomatoes 1 can (15 ounce) Black beans, drained 2 medium avocados, […] My Green Australia […]