Name: Stuffed Avocado with Southwestern Black Beans
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 small avocados, ripe yet firm; ½ cup canned black beans, rinsed, drained; 1/2 cup frozen corn, thawed (may use canned or fresh, cooked); ¼ cup chopped red onions; 2 tablespoon chopped fresh cilantro; 1 medium ripe tomato, chopped; 1 clove garlic, minced; 1 small jalapeño pepper, finely diced; ½ teaspoon cumin; Pinch salt (optional); Juice of ½ lemon

Description

This über delicious, super simple, 10 minute recipe for Stuffed Avocado with Southwestern Black Beans is healthy, gluten-free, vegan, and made without added oils, salt, or sugar.

Ingredients

Scale

2 small avocados, ripe yet firm
½ cup canned black beans, rinsed, drained
1/2 cup frozen corn, thawed (may use canned or fresh, cooked)
¼ cup chopped red onions
2 tablespoon chopped fresh cilantro
1 medium ripe tomato, chopped
1 clove garlic, minced
1 small jalapeño pepper, finely diced
½ teaspoon cumin
Pinch salt (optional)
Juice of ½ lemon

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Instructions

Slice avocados in half lengthwise, exposing the pit and cavity. Remove the pit. Do not peel. (May gently loosen the avocado by running a spoon around the rim of the avocado flesh, if desired.)
Mix remaining ingredients together in a small bowl.
Place each avocado half on a small salad plate. Fill cavity with salad mixture, allowing to overflow onto plate.

Prep Time: 10 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 176
Sugar: 2 g
Sodium: 33 mg
Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 13 g
Fiber: 8 g
Protein: 4 g
Cholesterol: 6 mg