Yesterday when I went grocery shopping I was in such hurry that I accidently picked a couple of avocados going on the over ripe side. My checkout girl brought this to my attention and told me I can pick out new avocados and as well as keep the over ripe ones. That’s what I love about Whole Foods in Hillcrest San Diego, always great service. Anyway so suddenly I ended up with a lot of avocados and some that needed to me used ASAP so I made veggie tacos with a bean and mango guacamole.
The weekend so far all about healing my sick poor little family. Bella and James both have bronchitis and Noah a high fever and he’s teething at the same time. My poor little man is still a happy go little guy but sometimes he just gets frustrated because he’s not feeling good. I’m still healthy and feeling that I might have escaped this curse….knock-on-wood J
3 ripe avocados
A squirt of lemon or lime juice
¼ cup red onion, minced
2 tbsp. cilantro, minced
1 roasted green jalapeno pepper, minced
Salt to taste
Chili pepper to taste
½ cup ripe mango, diced
2/3 cup cooked or canned beans (I used pinto beans)
First take the whole jalapeno pepper and roast it in either the oven or on top of gas burner until the pepper skin gets slightly black and blistered. Slice pepper in half and remove seeds. Mince the pepper. Mashed the avocado with the lemon juice. Stir in red onion, cilantro, jalapeno pepper, salt, chili pepper, mango and beans.