Loaded Guacamole

Prep Time 20 minutes
Total Time 20 minutes
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Packed with beans and corn, this homemade guacamole with spicy jalapeño and crunchy onions has a smokey secret ingredient that takes it to the next level. Served with corn chips, you’re never making regular guac again.

Loaded guacamoled with corn chips.

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Why You’ll Love This Homemade Guacamole Recipe

You can put this homemade guacamole on the table for any quick dinner or a planned cookout.

  • Easy. Made with a mixture of fresh and canned ingredients, it’s a super convenient recipe you can throw together any day of the week.
  • Filling. Loaded with beans for protein plus lots of veggies, it’s a hearty and healthy appetizer everyone will love.
  • Quick. It’s a 20-minute appetizer that doesn’t require any complicated steps. Just mix it all together and serve!
  • Great for cookouts. Served chilled or at room temperature, this guac is perfect for cookouts or Mexican/Tex-Mex themed dinners.

Looking for a true Mexican guacamole? Check out my authentic guacamole recipe instead!

Ingredients for homemade guacamole.

What You’ll Need

My secret to the best fresh guacamole is adding fajita seasoning to taste. It’s seriously good! Check the recipe card at the bottom of the post for full ingredient amounts.

  • Avocados
  • Black Beans: Feel free to use homemade or canned.
  • Fresh Corn
  • Red Onion: White onion works too.
  • Roma Tomatoes: You can use heirloom tomatoes if you remove most of the seeds.
  • Jalapeño: Pickled jalapeño is a great swap.
  • Cilantro
  • Lime Juice: Feel free to use lemon juice instead.
  • Fajita Seasoning: This is totally optional, you can also use just garlic salt and pepper. If you are from Texas, you already know it, but this is our favorite store bought fajita seasoning!

Picking the Perfect Avocado for Guacamole

Look for these three things the next time you’re at the supermarket to pick the best avocados:

  • Color. Avoid avocados with green skin. Ripe ones are always black on the outside. It’s okay if it has small green spots as long as most of it is black.
  • Yield. If you want to prepare your guac the same day, the avocados you choose shouldn’t be rock-hard. Place your hand around it and use your palm to press it. The avocado should yield slightly to the pressure. If you feel some resistance, it’s probably not ripe yet so put it down and pick a different one.
  • Firmness. Feel the avocados on all sides and avoid ones that have air pockets inside. Those are over-ripe and are actually beginning to go bad.
Fresh guacamole in a bowl.

How to Make Loaded Guacamole

It’s just like regular guacamole, but with lots of exciting add-ins! Check the recipe card at the bottom of the post for more detailed instructions.

  • Fill the bowl. Add all of the ingredients to the bowl. I like to prepare it in the same bowl I’m serving it in to reduce clean-up.
  • Mix it. Gently stir the ingredients until well combined. Serve immediately or refrigerate until ready to serve.
Dipping a corn chip into loaded guacamole.

Recipe Tips & Variations

Here are some ways to add more flavor and even keep this homemade guac intact for much longer:

  • Use frozen or canned. Frozen and canned corn are convenient alternatives to fresh corn. If you’re using frozen, make sure it’s well drained and fully thawed. For canned, give it a good rinse and drain it.
  • Use grilled corn. This adds lots of extra sweetness to the corn and can help you use up any leftover corn on the cobs you may have laying around.
  • Add jicama. Diced jicama adds great crunch to this already loaded dip.
  • Use leftover beans. You don’t necessarily need black beans for this recipe. If you’ve got any leftover Frijoles de la Olla or Frijoles Charros, separate the beans. Drain and rinse them well. Add them in as usual.
  • Brush a little oil. In order to keep the top of your guac from browning, gently brush 1-2 teaspoons of olive or canola oil on top. You can also use cooking spray. This creates a “barrier” that helps the avocado stay green much longer.
Homemade guacamole in a bowl with corn chips on the side.

Ways to Serve Fresh Guacamole

This homemade guacamole is best served with Homemade Tortilla Chips or Air Fryer Tortilla Chips for a light appetizer. Aside from that, you can use it as a topping for your favorite tacos like my Flank Steak Tacos or Birria Tacos. It’s a great side with most of my Mexican and Tex-Mex lunch and dinner recipes, so don’t worry too much!

Close-up of homemade guacamole.

Proper Storage

Refrigerate any leftovers in an airtight container for up to 3 days. Keep it away from heat and sunlight when on the counter or table for serving. Serve it straight out of the fridge or at room temperature. Unfortunately, this recipe doesn’t freeze well.

More Easy Dip Recipes

Landscape photo of a corn chip being dipped into guacamole.
4.8 from 6 votes
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Yield: 8 Servings

Loaded Guacamole

This homemade guacamole is loaded with beans, corn, onions and a smokey secret ingredient that takes it to the next level. Served with chips, it's the best appetizer ever!
Prep Time20 minutes
Total Time20 minutes

Ingredients

  • 5 ripe avocados, mashed
  • 1 cup black beans, rinsed and drained
  • 1 cup fresh corn
  • 1 small red onion, finely diced
  • 4 roma tomatoes, finely diced
  • 1 jalapeno, seeded and minced
  • ¼ cup minced cilantro
  • juice of two limes
  • fajita seasoning, to taste

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Instructions 

  • Combine all ingredients in a large bowl. Mix to combine. Serve.
  • If making ahead, cover with plastic wrap, pressing the wrap down onto the surface of the guacamole to prevent it from browning. Refrigerate until ready to serve.

Notes

Fajita Seasoning: We love fajita seasoning in guac, it gives it great flavor!! If you don’t have any on hand, you can use garlic salt and freshly cracked pepper in its place. 
Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Keep it away from heat and sunlight when on the counter or table for serving. Serve it straight out of the fridge or at room temperature. Unfortunately, this recipe doesn’t freeze well. 

Nutrition

Serving: 1, Calories: 280kcal, Carbohydrates: 28g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Sodium: 81mg, Fiber: 12g, Sugar: 7g

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A couple of questions for you – what do you consider a small red onion, LOL?  Personally I have never seen a small red onion – 3 inch diameter possibly but nothing smaller.  So in your recipe what measure of onion would you use – say in cups or Tbsp?  Also, how much Fajita seasoning do you actually use – 1 tsp or 1 Tbsp or other?

This looks really good! I’m going to give it a go. 
If you want to make it ahead of time and want to keep the avacodos from turning brown, leave a couple of the avacodo pits in the mix while its in the refrigerator and remove them before serving.

The colors and veggies in here…I would totally quadruple the batch when making this. Totally right up my alley!

I’m so glad it’s football season! Guacamole is my favorite dip of them all and I love the addition of beans and corn in your version – delicious!

I love guacamole and will eat it with a spoon given the opportunity. Yours looks amazing. I must make it!

Guacamole is pretty much the best thing ever… and yours looks fantastic!!

I need this guacamole for tonight’s game!!

So much good stuff in here! I love it!

I don’t even want to wait for sports – I want this for dinner tonight!

I LOVE guacamole and you have such a fiesta of goodness going on here!

Sometimes I get really excited when I think about football season and I don’t know why because I don’t even really care for football… And then I realize, it’s the food I’m excited for! And guacamole is a big reason for that… This one looks ridiculous!!

Finally Football!! I am making this next Sunday, the guys will devour it!

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.