Hi, dear SIC fellows!

Today I'm happy to join the New Weekly Dynamic in the Steemit Iron Chef Community with this simple yet delicious guacamole & chips I made for breakfast this morning. Today is #sicbreakfasts & #sicfruits and my user, @marlyncabrera, is in charge.

Today I started my way to breakfast by taking a short trip, coffee in hand, to the front yard and plucking a couple of lemons from Hortensia, our faithful lemon tree.

Then I mashed up a couple of ripe avocados I bought at a very low price yesterday: 7 medium-sized avocados for $1.5. A bargain! I use the leftover pico de gallo from yesterday's lunch and just added another tomato and a little fresh cilantro.

There are many recipes for guacamole; I have seen that some cooks even dare to add garlic. Traditionally, Mexican guacamole has chile serrano . This recipe does not use garlic or chile. What did I use?

• 2 medium avocados (about 2 cups of avocado flesh)
• leftover pico de gallo: red onion, ripe tomato, fresh cilantro, lemon juice, salt
• 1 extra ripe tomato (1/2 cup chopped tomato)
• 4 extra tablespoons of chopped cilantro
• The juice of one lime straight from the arms of Hortensia
• Salt to taste

As much as I'd like to have one, I don't have a molcajete, so I just unleash all my enthusiasm with a fork. I simply finely chop the onion, tomato, and cilantro and then mix it with the avocado, lime juice, and salt. Very simply, fork in hand!

The chips were the easiest part, as I simply took the kitchen shears and cut two loaves of pita bread into 6 pieces each, shaped like nachos. Then I took them to the oven to toast until they were golden brown.

Oh, and there were other interesting things with a lot of Mexican vibe at our breakfast table today. There was chopped melon, which we always eat first (fruit first, always).

There were leftover stewed black beans from yesterday's lunch. I have Spanish friends who are surprised by the delicious taste of these beans; the first impression they get is not good, ha, ha, ha, ha. Then they love them. I, as a good Venezuelan, love black beans (I also love the red ones; I am totally a bean person).

I grated some cheddar, too.

We had a nice breakfast today. I think it was both #sicfruits & #sicbreakfasts because melons, avocadoes, tomatoes, and lemons are fruit in the end, right?

Anyway, it was worth every bite.

And before I say goodbye, I wonder if black beans are popular in your area. In my hometown, they are a must; in fact, they are essential in our typical national dish: pabellon criollo.

I hope you had a nice breakfast today as well!

Unless specified, all images and text are my own. If any GIFs here, I have created them with Giphy.