Ingredients with Measurements:
- 1 bag of tortilla chips (totopos)
- 1 can of black beans, drained and rinsed
- 1 avocado, peeled and pitted
- 1/4 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, diced tomatoes, sliced jalapeños
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Spread the tortilla chips in a single layer on a baking sheet and bake for 5-7 minutes, or until lightly toasted.
3. In a medium saucepan, heat the black beans over medium heat until warmed through.
4. In a blender or food processor, combine the avocado, onion, cilantro, lime juice, salt, cumin, chili powder, garlic powder, and black pepper. Blend until smooth.
5. To assemble, spread the warm black beans over the toasted tortilla chips. Drizzle the guacamole over the beans and chips.
6. If desired, top with shredded cheese, diced tomatoes, and sliced jalapeños.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 31g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of canned beans instead of black beans.
- Red onion can be used instead of white onion.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
- If you don't have a lime, you can use lemon juice instead.
Variations:
- Add cooked ground beef or shredded chicken to the black beans for a heartier dish.
- Use pinto beans instead of black beans.
- Add diced bell peppers or corn to the black beans for extra flavor and texture.
Tips and tricks:
- Make sure to spread the tortilla chips in a single layer on the baking sheet to ensure even toasting.
- Warm the black beans before spreading them on the chips to prevent the chips from getting soggy.
- If you like your guacamole spicy, add a diced jalapeño to the blender.
Storage instructions:
Store any leftover totopos con frijoles y guacamole in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, spread the totopos on a baking sheet and bake at 350°F for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the totopos con frijoles y guacamole on a large platter for a party or in individual bowls for a casual dinner.
Garnishes:
Top with shredded cheese, diced tomatoes, and sliced jalapeños.
Pairings:
Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tortilla chips are getting too brown in the oven, remove them from the oven and let them cool for a few minutes before returning them to the oven.
- If the guacamole is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Food safety advice:
- Make sure to rinse the black beans before using them to remove any excess salt or preservatives.
- Store any leftover totopos con frijoles y guacamole in the refrigerator and consume within 2 days.
Food history:
Totopos con frijoles y guacamole is a traditional Mexican dish that has been enjoyed for centuries. The combination of crispy tortilla chips, warm black beans, and creamy guacamole is a classic flavor combination that is loved by many.
Flavor profiles:
This dish is savory, creamy, and slightly spicy.
Serving suggestions:
Serve the totopos con frijoles y guacamole as an appetizer or a main dish.
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Region: Mexican