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.
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!
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.
- 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.
- 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.
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.
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.
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!
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
- Easy Beer Cheese Dip Recipe
- Stovetop Spinach and Artichoke Dip
- Hot Spinach Dip
- Crockpot Jalapeño Corn Dip
- Easy Chili con Queso
- Frijoles Puercos (Mexican Bean Dip)
- 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
- 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.
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