Love avocados? How about stuffed avocados as another way to enjoy this delicious, nutritious fruit?
These show stoppers are as colorful as they are delicious and are sure to brighten any table.Just look at all the gorgeous veggies and beans that make up the filling!Take these gorgeous veggies and put them in creamy, smooth beautifully ripe avocados and you get stuffed avocados!In 20 minutes, less if you’re a veggie chopping super star, you’re ready to go. Really, there’s no cooking involved – strictly chop, mix and fill.These beauties will score big points at any party, not only for how pretty they look but for offering a nice change to regular party food. Of course, they also make a great lunch or dinner. It’s avocados, beans, corn and veggies – you get complete protein, healthy fats and tons of nutrients, really they’re a great option any time.
- 1 cup frozen corn kernels
- 1 cup cooked black beans
- 1 cup chopped tomatoes
- 1/2 cup chopped orange pepper
- 1/3 cup chopped fresh cilantro
- 3 green onions, chopped
- 8 avocados
- 1/2 Tbsp lime juice
- 3 Tbsp canola oil
- 1 Tbsp lime juice
- 1 tsp hot pepper sauce (more or less as you prefer)
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp black pepper
- Partially thaw frozen corn by placing in sieve and running cold water over kernels. Drain well.
- If using canned black beans, rinse and drain well (freeze extras).
- In large bowl, combine corn, beans, tomatoes, peppers, cilantro and green onions. Mix well.
- Add dressing and mix to coat evenly.
- Wash avocados.
- Slice in half lengthwise and remove pits.
- Enlarge the pit hole a little bit by scraping out some of the avocado flesh. (Reserve scrapings by tightly covering with plastic wrap. Use for a small bowl of guacamole or as a sandwich spread.)
- Use a pastry brush and brush cut side of avocado with lime juice to prevent browning.
- Top each avocado half with about 1/4 cup of filling.
- Garnish with cilantro and serve.
- Combine oil, lime juice, hot sauce, garlic, cumin, salt, black pepper and cayenne pepper in a well sealed jar.
- Shake vigorously.
- Taste and adjust seasoning.
- Make the filling ahead of time and fill avocados just before serving.
- If you prefer not to stuff avocados, add one chopped avocado to the corn and bean mix and enjoy as is.
I hope you enjoy these stuffed avocados as much as we did. When we’re not stuffing our avocados, we like to make guacamole, toss them in salad, eat them with eggs, or put them on toast or sandwiches. Heck, we even made a guacamole football field out of them one year!
Avocados are not something I grew up with, I’ve really only been eating them for the last 8-10 years. So if you have a favorite way to prepare and enjoy avocados, please let me know! I’d love to learn more ways to enjoy them.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.