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1 ripe, Fresh California Avocados, seeded and peeled

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1/3 cup nonfat plain Greek yogurt

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1 clove garlic, minced

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1 lime, juiced

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2 Tbsp. minced cilantro

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2 Tbsp. water

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1/2 tsp. salt

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1/4 tsp. ground pepper

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1 1/4 lb. sweet potatoes, peeled and cut into 1/2-inch dice

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3/4 lb. Russet potatoes, peeled and cut into 1/2-inch dice

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1 Tbsp. olive oil

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2 cloves garlic minced

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1/2 tsp. salt

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3/4 cup black beans, cooked

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4 strips bacon, cooked and minced

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1/4 cup cilantro, minced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.