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Garbanzo Guacamole

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Ingredients
  Canned garbanzo beans 2⁄3 Cup (10.67 tbs), drained
  Lemon juice 1 Tablespoon
  Garlic clove 1 Large, halved
  Coarsely chopped onion 3⁄4 Cup (12 tbs)
  Avocado 1⁄2 Cup (8 tbs), peeled cubed
  Canned chopped green chiles 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Seeded and finely chopped tomatoes 1 Cup (16 tbs)
  Finely chopped green onions 1⁄2 Cup (8 tbs)
  6 inch corn tortillas 12
Directions

Position knife blade in food processor bowl; add beans, lemon juice, and garlic.
Process 20 seconds, scraping sides of processor bowl once.
Add chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky.
Transfer mixture to a medium bowl; stir in chopped tomato and green onions.
Cover and chill thoroughly.
Cut each tortilla into 6 wedges; arrange in a single layer on a large ungreased baking sheet.
Bake at 350° for 6 to 8 minutes or until crisp.
Serve guacamole with toasted corn tortilla wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1369 Calories from Fat 261

% Daily Value*

Total Fat 29 g44.7%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1778.9 mg74.1%

Total Carbohydrates 262 g87.2%

Dietary Fiber 28.2 g112.9%

Sugars 13.9 g

Protein 33 g65.2%

Vitamin A 129.4% Vitamin C 143.6%

Calcium 50.9% Iron 73.2%

*Based on a 2000 Calorie diet

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Garbanzo Guacamole Recipe