Tex-Mex Guacamole

Guacamole with a Tex-Mex twist. Corn, black beans, tequilla...what else could you want!?

• Ready In: 20 mins
• Serves: 10
• Yields: 10-20 chips

Ingredients

• 2  ripe hass avocados
• 8  ounces  sweet corn, drained and rinsed
• 8  ounces black beans, drained and rinsed
• 1⁄2 cup  diced sweet onion (texas 1015)
• 1⁄2  minced  jalapeno, seeds removed
• 1  tablespoon  minced medium garlic clove
• 2  tablespoons sour cream
• 1  teaspoon  hot sauce
• 1  tablespoon lime juice
• 1⁄2 tablespoon canola oil or 1⁄2 tablespoon  vegetable oil
• 1  ounce  good  tequila
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. In a large saute pan, heat oil over medium-high heat until hot.
2. Saute onions 1-2 minutes or until translucent/clear.
3. Stir in corn and beans, season with 1/2 tsp salt and pepper, while stiring gently.
4. Add garlic and jalapeno and continue sauteing mixture for 1-2 minutes.
5. Add tequilla, remove from heat and let cool.
6. While mixture is cooling, peel and pit avacados and place in medium sized mixing bowl.
7. Mash avacado with form until majority of lumps have been removed.
8. Stir in sour cream, remaining salt, hot suace, and lime juice. Mix until well incorporated.
9. Transfer guacamole into serving dish, making a mound in the center.
10. Spoon cooled vegetable mixture along edges and on part of mound. (If preferred, you may mix guacamole and vegetable mixture together and incorporate tomatos to create a mixed dip).
11. Serve with tortilla chips.