Having to give up one of my favorite cuisines, Mexican food, has been ridiculously difficult. I love moles and salsa, chili relleno and grilled peppers, but they don’t love me. Turns out, they don’t love my daughter either. So, I am committed to developing gluten-free, dairy-free, nightshade free “Mexican” dishes that are still tasty. Here’s my latest attempt. My daughter and her three friends devoured one recipe in about fifteen minutes and asked for another serving. Phew!
Prep time: 5 minutes
Total time: 10 minutes
Yield: about a cup
Special equipment: food processor or blender
1 15 oz can black beans (drain and rinse with water until the water runs clear)
2 T fresh lime juice (juice from about 1 1/2 limes)
1 clove minced garlic
1/2 tsp. cumin
1/2 tsp. salt
1/4 c. chopped yellow onion
1/4 c. chopped cilantro
1 ripe but firm avocado
- To a food processor fitted with a steel blade, add everything except for the avocado and pulse for 30 seconds. Remove to a bowl.
- Halve avocado and remove pit. To produce a fine dice, place one half of the avocado in your hand and score it with a paring knife in opposing directions. With a spoon, scoop the avocado into the dip and fold to combine.
- Garnish dip with cilantro and serve with your favorite chips.
Thanks for this shade plant free recipe. I’ll have to try it this weekend. I’ve just been eating avocado with lime & salt & pepper.
Holy crap Amy!! This sounds AMAZING! I’ve only just been able to re-introduce avocados back in my diet and don’t wanna over do it, so this is perfect!
Suzanne, glad you can have California’s best fruit again! A little goes a long way in this recipe 🙂