2 medium avocados, halved and seeded
1/4 c bottled green salsa verde
1 Tbsp sour cream
1/2 c finely chopped fresh pineapple, or canned crushed pineapple-drained
1/2 c black beans, drained and rinsed
1 small jalapeno pepper, seeded and diced
2 Tbsp minced red onion
2 Tbsp chopped fresh cilantro
1 Tbsp minced garlic
1 Tbsp lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 c shredded Monterey Jack cheese
In a large bowl, mash the avocados.
Stir in salsa and sour cream until combined.
Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin.
Cover and chill for 2 hours or until ready to serve.
Sprinkle with Monterey Jack cheese. Serve with tortilla chips.