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Southwestern Stuffed Avocado (Vegan, Gluten-Free)

Sharon Palmer

If you’re looking to impress with a sophisticated salad or appetizer that is super simple, then give this Southwestern Stuffed Avocado a try. Completely plant-based (vegan), oil-free, and gluten-free, this recipe is made out of all whole, natural plant foods. With only 9 ingredients, you can make a fabulous dish in about 10 minutes. The true inspiration is a couple of ripe avocados. Then turn to a few staple ingredients—canned black beans, frozen corn, onions, tomatoes, spices, and herbs—and you are good to go.

I’m a huge fan of avocados, which are nature’s unique treasures because they are fruits rich in healthy fats. I have a 50-year old avocado tree growing on my property, and it is my deep pleasure to harvest those gorgeous, plump Feurte avocados come November all the way through June. And then I turn to my farmers market to fill in the gaps in my harvest season. You will always find an avocado in my kitchen, for salads, sandwiches, breakfast wraps, and even baking. It’s just not a day without them! And if you’re focusing on eating a plant-based diet rich in whole foods, this is one plant food to include in your diet more often.

Avocados at the Ojai famers market.

This avocado recipe is just pretty as can be served on a lettuce leaf-lined salad plate as a starter to a special meal. It’s also great as a topper on a huge green salad as a main meal—packed away for your lunch at work, for example. You can mix up the ingredients a bit, too—when tomatoes are out of season, use canned, drained tomatoes, and try a different bean, such as pinto or chickpeas. You can experiment by adding some diced chili peppers if you like a bit of heat, too.

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Southwestern Stuffed Avocado (Vegan, Gluten-Free)

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(3 votes, average: 4.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 2 avocados, ripe, but firm
  • ½ cup frozen corn, thawed
  • ½ cup canned black beans, rinsed, drained
  • ¼ cup chopped red onions
  • 2 tablespoon chopped fresh cilantro
  • 1 medium ripe tomato, chopped
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • Dash salt and pepper (optional)


  1. Slice avocados in half lengthwise and remove pits. Set aside.
  2. Mix remaining ingredients together in a small bowl.
  3. Place each avocado half on a small salad plate. Fill cavity with salad mixture, allowing to overflow onto plate.


Nutrition information per serving: 169 calories, 11 g total fat, 1.5 g saturated fat, 59 mg sodium, 0 mg cholesterol, 17 g carbohydrate, 7 g fiber, 2 g sugar, 4 g protein


  • Serving Size: 1

For other recipes featuring avocados, try:

Spicy Sorghum Avocado Salad
Rustic Avocado Garlic Toast
Arugula Salad with Radishes and Avocado 

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