Do you love Mexican-inspired food? I do! And while some elements of Mexican cuisine are really healthy, the copious amounts of cheese and, often, lard, are not so great for us. We know this, but it’s all just so delicious!
On the plus side, avocados are amazing for our hearts! In this version, I’ve added a few extra goodies to make it completely irresistible!
For this blistered guacamole version, I first roasted the tomatoes, onions, and garlic in the oven until the tomatoes were blistered, and the onions were caramelized. Blistered tomatoes are delicious, and have more available lycopene than raw tomatoes. And caramelizing the onions takes away their bite, and leaves a sweet mellowness that makes the dish really unique.
I grilled my avocados to add a little smokiness, but this is completely optional if you want to save time.
Use Blistered Guacamole alongside Black Bean Sweet Potato Enchiladas, to smother my 5 Minute Weeknight Tacos, or Quick Plant Based Tacos, or top off this 3 Bean Soup. No matter what you do with it, you’re going to love it!
A unique take on a Mexican classic!
- 3 ripe Avocados
- 2 cups Grape Tomatoes
- 1/2 Red Onion, sliced
- 6 Garlic cloves
- 1 Tbsp Olive oil
- 1 Lime, juiced
- 1/2 cup Cilantro, chopped
- Salt and Pepper to taste
Preheat oven to 400⁰ F.
Combine tomatoes, onion, garlic and olive oil on a baking sheet and toss to coat. Bake until tomatoes burst and you start to see blisters form, and onions are slightly brown; about 25 minutes.
Cut avocados in half and remove pits.
Optional step: Preheat grill to medium heat. Grill on lightly oiled grill, until warmed through and grill marks are visible; about 10 minutes.
Allow all ingredients to cool enough to handle.
Remove avocado flesh from peel, and mash with lime juice.
Mince roasted onions and garlic and add to avocado mash, along with tomatoes. Mash all together.
Add chopped cilantro and salt and pepper to taste. Stir. Enjoy warm or cold!