Description
This fresh, creamy stuffed avocado recipe is a quick and nourishing dish that is packed with bright flavors like lime and cilantro.
Ingredients
Scale
Black Beans:
- 1 can of black beans, thoroughly rinsed and drained
- 1/3 cup water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- pinch of cayenne
- 1/2 teaspoon salt
Avocado with Filling:
- 2 avocados, cut in half (4 halves)
- 2 medium tomatoes, small diced
- 2 tablespoons minced onion
- juice of 1 lime
- 1–2 tablespoons of minced cilantro
- 1/2 cup seasoned black beans
- Salt to taste
Dressing:
- 2 tablespoons avocado
- 1/2 cup coconut milk
- juice of 1 lime
- 1/2 cup packed cilantro
- 1/2 teaspoon salt
- 1 garlic clove
Instructions
Black Beans:
- Add black beans, water, and seasonings and bring to a boil.
- Reduce heat to a simmer and let cook for 2-3 minutes.
- Drain the liquid and set aside to cool.
Prepare the Avocado:
- Enlarge the pit area of the avocado slightly to allow room for more filling. Save the extra avocado for the dressing.
- In a small bowl gently combine the diced tomatoes, onion, cilantro, black beans, and lemon juice.
- Salt to taste and fill the avocados.
Dressing:
- In a blender blend the dressing ingredients. If dressing is too think, add a little water. Drizzle over the stuffed avocados.
Notes
- You will have extra black beans. If serving this in a bowl, add 1 cup of extra black beans, add 1-2 diced avocados to the filling, gently combine. Drizzle with dressing before serving.
- An avocado is ripe when the skin gently gives when pushed. If it is soft, it is usually overripe. This dish does better with ripe, but not overripe avocados.