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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.



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