I’ve been making lots of yummy things lately, but I never seem to remember to take a photo of any of them before I stuff them into my mouth!
A recipe blog entry isn’t very interesting without a picture, so it’s been a while since I’ve posted a recipe.
This one’s a simple recipe—the hardest part was remembering to buy a tin of black beans, a packet of corn chips, and stopping everyone from eating the avocados before the soup was ready.
Unlike Post Punk Kitchen, I didn’t serve the corn chips or avocado on top of the soup; we had ours as a side dish—it didn’t look quite as impressive, but it was easier.
This was only posted on Post Punk Kitchen about a week ago, but it’s already become a bit of a family favourite. It’s tasty, delicious, nutritious and easy to make. The perfect family dinner!
Oh, and if you try this, you’ll want to make sure you get plain corn chips, and not the ones with the fake cheesy powder all over them.
If you’ve got more black beans and avocado to use up, here’s another recipe…Black Bean Avocado Chocolate Cupcakes…
I’m not too sure about it, but it’s a cute video. Perhaps I’ll have to get our family baker onto it. I think you’d have to eat them quickly, because the avocado butter cream icing would probably go brown if you left it sitting for too long.