by: Zoo Kitchen

Black beans and rice become so much more when you add scarlet pickled onions and a spoonful of guacamole to the plate.


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serves: 1

2 tablespoons finely diced white onion or scallion (including some of the green)

2 tablespoons chopped cilantro

1 serrano or jalapeno chile, finely diced

sea salt

2 avocados

1 tomato, seeded and finely diced

fresh lime juice to taste

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 676

  • Total Fat: 59.2 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 36.7 mg
  • Total Carbs: 41.5 g
  •     Dietary Fiber: 29 g
  •     Sugars: 7 g
  • Protein: 9.5 g

how is this calculated?

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1.  Grind or chop the onion, cilantro, and chile with 1/4 teaspoon salt to make a paste. Peel and mash the avocado with a fork. Add the onion mixture and the tomato to the avocado and season with lime juice and salt to taste. If you’re not serving the guacamole right away, press a piece of plastic wrap directly onto the surface to keep it from browning.

Cooks' note:
Guacamole should be a little chunky, never puree-smooth.

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