Let’s start Monday off with something fun, a giveaway! Given my love of salty snacks it’s not a huge surprise that I love Food Should Taste Good chips. This fall I am partnering with Food Should Taste Good to spread the word about their delicious, all natural chips. All chip varieties are gluten free, cholesterol free, have zero grams trans fats. They are also certified Kosher. Plus, many varieties are certified vegan.
My absolute favorite flavor is the guacamole. These are amazing with salsa, or even adding more guacamole. I have a hard time not eating way too many. It does make me feel better that they are made with all natural ingredients. If I am going to indulge it might as well be with real ingredients.
I even used this as a topping in my freekeh taco bowl recipe that is coming tomorrow!
I’ve made their black bean and pineapple guacamole a few times and it doesn’t last long in our house. I think if I had to choose a meal to have if I was stranded on a dessert island it would be chips and dip.
Black Bean-Pineapple Guacamole
Yield: 4 cups
Serving Size: 10 people
2 avocados, peeled, seeded and mashed
¼ cup salsa (green or red)
1 tablespoon sour cream or Greek yogurt
½ cup black beans, drained and rinsed
½ cup canned crushed pineapple, drained
1 jalapeno pepper, seeded and finely chopped
3 tablespoons white onion, finely chopped
3 tablespoons tomato, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
¼ teaspoon taco seasoning mix
¼ teaspoon salt
¼ teaspoon cumin
In a large bowl, mash avocado and combine with salsa and sour cream. Add black beans, pineapple, jalapeno, onion, tomato, cilantro, garlic, lime juice, taco seasoning, salt and cumin; stir until well combined. Cover bowl with plastic wrap and let sit in fridge at least 1 hour to develop flavor. Serve with Food Should Taste Good Multigrain tortilla chips.