Stuffed Avocado with Southwestern Black Beans

If you’re looking to impress with a sophisticated stuffed avocado salad recipe that is super simple, gorgeous, and utterly delicious, then give this Stuffed Avocado with Southwestern Black Beans a try. Completely plant-based (vegan) and gluten-free, and made without added oils, salt, or sugar, this recipe is made out of all whole, natural plant foods, filled with disease-protective qualities. With limited ingredients (many of which are shelf stable), you can make this fabulous stuffed avocado 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 had a 50-year old avocado tree growing on my property in Bradbury, California for 19 years, and it was my deep pleasure to harvest those gorgeous, plump Feurte avocados come November all the way through June. And then I would turn to my farmers market to fill in the gaps in my harvest season.

Now that I moved to Ojai, I have planted four new avocado trees in many varieties. I even saved the pit of an amazing round Guatemalan avocado to start an avocado tree a few years ago, and it’s just about ready to transplant into my small orchard. It’s so exciting that I am just starting to get my first harvest of avocados.

You will always find an avocado in my kitchen, for salads, sandwiches, breakfast wraps, and even baking. It’s just not a good 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. Learn more about the benefits of avocados here

This stuffed 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 the star of your meal—packed away for your lunch at work, for example. It’s also fabulous served with fresh corn tortillas (learn how to make them here). 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.


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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.

  • 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

  1. 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.)
  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.

  • Prep Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American

Keywords: stuffed avocado, avocado salad recipe, avocado recipe

For other recipes featuring avocados, try:

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

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