Recipe courtesy of Ingrid Hoffmann
Episode: TV Dinner
Print
Total:
28 min
Active:
20 min
Yield:
approximately 20 chips
Level:
None

Ingredients

  • 1 ripe Hass avocado, peeled, pitted, and halved
  • 1/4 cup sour cream
  • 2 teaspoons lime juice
  • 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
  • Salt and freshly ground black pepper
  • 1 cups store-bought fresh salsa
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup frozen corn kernels, defrosted, rinsed and drained
  • 2 scallions, white and light green parts only, chopped
  • Dash hot sauce, or more to taste
  • 20 round tortilla chips

Directions

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.

In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.

Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Avocado and Corn Tostaditas

Recipe courtesy of Ingrid Hoffmann

Mini Corn Cakes with Avocado and Tomatoes

Tesque-Seared Ahi Tuna Tataki Tostaditas

Recipe courtesy of Agave

Tesque-Seared Ahi Tuna Tataki Tostaditas

Recipe courtesy of Agave

Fried Oysters with Chili Corn Sauce and Smashed Florida Avocados

Recipe courtesy of Emeril Lagasse

Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

Recipe courtesy of Ingrid Hoffmann

Kellogg's® Corn Flakes Crusted Chicken Popsicles with Avocado-Sweet Tomato Jam

Recipe courtesy of Chris Nirschel

Cotton Candy Avocado

Recipe courtesy of Jose Andres

Lobster Avocado Cocktails

Recipe courtesy of Lynn Crawford

On TV

So Much Pretty Food Here