Guacamole with Pinto Beans and Corn! Its quick prep time and bold flavors make it an ideal choice for busy weeknights or weekend gatherings.
Discover the irresistible goodness of this hearty Guacamole with Pinto Beans and Corn—a vibrant and flavorful dish that’s perfect for any occasion. Packed with protein-rich pinto beans and sweet, juicy corn, all generously coated in creamy, zesty guacamole, this recipe delivers a satisfying, nutritious bite in minutes. Whether you’re looking for a quick lunch or a satisfying dinner, this versatile dish makes an excellent filling for wraps, tacos, or even as a dip for your favorite chips.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
If you’re a guacamole lover, then you’re going to absolutely adore this delicious twist on the classic! We recently made it as a filling for tortilla wraps, and it was such a hit—so flavorful, creamy, and satisfying!
The combination of the smooth guacamole with the hearty pinto beans and sweet corn creates a mouthwatering, crowd-pleasing dish that’s perfect for lunch or dinner. Trust me, this recipe is a game-changer and a must-try for anyone who loves bold flavors and easy-to-make meals.
Tips for Success:
- Flavor Profile: This Guacamole with Pinto Beans and Corn is delicious and full of hearty pinto beans and corn coated in a tasty guacamole.
- Green Onions versus Red Onions: We did several kitchen tests using green onions, then red onions. Both work great, we leaned toward preferring green onions. Feel free to use your favorite onion.
- Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this guacamole, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
- Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad. We originally used 1 teaspoon of sea salt which on its own felt too salty; however, in the wrap, it worked great.
- Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again.
- Amounts for Wrap: We use one 10-inch flour tortilla, ½ cup warmed riced, ½ to ¾ cup Guacamole with Pinto Beans and Corn mixture, ½ cup chopped lettuce, and 1/8 cup of seeded and finely chopped tomatoes.
- Ground Coriander: You can easily increase or decrease the amount of coriander to suit your personal preference.
- Serving Ideas: We absolutely loved this guacamole in a wrap with warm rice, chopped lettuce and tomatoes. We tried it over toast which was also amazing. Other family members really enjoyed it served simply with baked tortilla chips.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 3 to 4 days in the refrigerator. Press the guacamole down flat, cover with plastic wrap, then press the plastic wrap onto the top of the guacamole to create a seal. This will prevent the guacamole from browning in the fridge. Store in a covered container.
This dish does not freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Fork (to slightly mash the avocados)
If you try this tasty dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Print
Guacamole with Pinto Beans and Corn
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 4 Cups 1x
- Category: Salad
- Diet: Vegan
Description
Discover the irresistible goodness of this hearty Guacamole with Pinto Beans and Corn—a vibrant and flavorful dish that’s perfect for any occasion.
Ingredients
Salad Base Ingredients:
- ¾ cup pinto beans (from can), drained and rinsed *
- ¾ cup corn (from can), drained
- 3 to 4 green onions, thinly sliced (or diced red onion) *
- ¼ to ½ cup sliced black olives (optional)
Guacamole Ingredients:
- 3 avocados, diced (2 ½ cups diced)
- 3 to 4 Tablespoons lime juice
- 1 ¼ teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon coriander (+/-) *
- Pinch to 1 teaspoon sea salt (+/-) *
Optional Ingredients:
- Freshly chopped cilantro
Serving Ideas:
- In a tortilla wrap with steamed rice, lettuce and tomatoes
- On toast
- Over rice
- Over a baked potato
- Served with tortilla chips
- Over lettuce (like a salad)
Instructions
- Place all the Salad Based Ingredients into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Place all the Guacamole Ingredients into a medium-sized bowl and coarsely mash, then add to the Salad Base Ingredients Mix. Mix well to thoroughly combine.
- Wrap Assembly: Place a large tortilla wrap on a flat surface, place the desired amount of Guacamole Mix onto the wrap, layer with warm rice, chopped lettuce and tomatoes, roll burrito style; serve and enjoy!
- Optional: Place the filled burrito in a dry skillet and toast on each side, then serve.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6 (makes 4 cups)
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.