Black Bean & Guacamole Sampler Recipe

Prepare and mash avocados

Halve, pit and scoop the avocados into a medium bowl. Use a fork to mash to your desired consistency (chunky or smooth).

Immediately stir in the 3 tbs of fresh lime juice to slow browning and add brightness.

Add the finely minced red onion, chopped cilantro, minced jalapeño, salt and black pepper. Fold in the optional diced tomato if using. Taste and adjust seasoning (more lime or salt as needed). Cover tightly with plastic wrap pressed onto the surface to prevent air contact and refrigerate until serving.

Sauté aromatics

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the 2 garlic cloves (minced) and cook until fragrant, about 30 seconds — do not brown.

Add the drained and rinsed black beans to the skillet and stir to coat with oil and garlic for 1 minute.

Add the ground cumin and smoked paprika and cook 30–45 seconds to toast the spices.

Blend to desired texture

Transfer the bean mixture to a food processor or use an immersion blender. Add 1 tbs fresh lime juice, 2 tbs water or reserved bean liquid, 1 tsp salt and 1/2 tsp black pepper. Pulse until mostly smooth but still slightly textured (or blend fully for a smoother dip). If too thick, add additional water 1 tbs at a time until desired consistency is reached.

Taste and adjust seasoning. Transfer to a serving bowl and garnish with chopped cilantro if desired. Keep warm or at room temperature for serving.

Combine the diced, seeded tomatoes, finely chopped red onion, chopped cilantro and minced jalapeño in a bowl.

Stir in 2 tbs fresh lime juice, 1 tsp salt and 1/2 tsp black pepper. Mix gently and let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as needed. Chill briefly if you prefer a cooler salsa.

In a small bowl, whisk together 1 cup sour cream, 1 tsp fresh lime juice, 1/4 tsp smoked paprika, 1/4 tsp salt and optional 1 tsp hot sauce until smooth. Refrigerate until ready to serve.

Taste and adjust seasoning—more lime or salt can be added to brighten the sauce.

Arrange the guacamole, black bean dip and salsa in separate shallow bowls on a large serving platter. Place the sour cream sauce in a small bowl or drizzle in a decorative pattern if desired.

Put the tortilla chips in a basket or bowl alongside the dips. Garnish the platter with lime wedges and cilantro sprigs.

Serve immediately so the guacamole is fresh and the chips stay crisp. Provide small spoons or spreaders for each dip.