I’ve experimented with avocado in baking – still working on that one – and in smoothies ( Shamrock Shake , and Choc-Ocado Smoothie ), as a pasta sauce, and – naturally – in guacamole. Recently, though, Avocados from Mexico challenged some of us bloggers to create new Mexican-inspired recipes using avocados. My mind naturally goes to guacamole when I think of Mexican avocado dishes, but I wanted to do something a little different. As yummy as guacamole is, and as fun as it is to create different variations of it, I embraced the opportunity to come up with something I’ve never done before.
Avocado Mousse is what I ended up with, although not the typical dessert variety (I’ve had the chocolate one – it’s yummy!). Nope! I went with a savory version, and served it atop some black bean chili. Yum! Black beans and avocado were made for each other, don’t you think?
Place the beans and broth in a slow cooker and cook on high for 2-4 hours or until beans are softened.
Add garlic, onions, corn, peppers and spices, and cook for an additional hour or two. Serve topped with avocado mousse.
Pulse the avocados, lemon juice, cilantro and salt in a food processor or blender (I used my VitaMix on speed 3-4) until smooth and thick. Remove from blender and fold in yogurt or sour cream. Pipe or spoon onto chili before serving.
It’s not exactly QUICK because you have to soak the beans and everything. But the hands on time is minimal. And the avocado mousse is a special touch that takes less than a few minutes.