Black beans Mexican bowl with tortilla chips

When you have people over and you want to cook something really simple, this can be a good go to recipe. The simplicity of making it gives you time to prepare it, even if it’s last minute and your guest are only 20 minutes from your house :).


Serves 3 to 4

  • 1/2 cup fresh organic chopped tomatoes
  • 1 can organic black beans
  • 1 can kidney beans
  • 1 cup fresh chopped cilantro
  • 1/4 cup lime juice
  • 1/2 cup red onions
  • small flour tortilla cut into wedges
  • 1 big avocado
  • 1/2 juiced lime
  • 1 tbsp olive oil
  • 1/2 jalapeno
  • 1/2 cup cilantro some for the bean mix and some for the guacemole
  • 2 tsp himalayan salt


  1. Preheat oven to 400°F
  2. Combine kidney black beans, 1/3 cup cilantro and leave the rest for the guacamole, 1/2 cup tomatoes , 1/4 cup red onions and the rest is for guacamole
  3. Start making the guacamole by mushing the avocado until you get a soft texture. Add the rest of tomatoes, rest of the cilantro, jalapeño, the rest of red onions, salt and lime juice.
  4. Place the tortilla on baking sheet pan and crisp for about 6 minutes
  5. Serve the beans and avocados in bowls and enjoy!