Stuffed Avocado with Southwestern Black Beans
Ingredients
The filling
-
½
cup
canned black beans
-
½
cup
frozen corn
-
¼
cup
chopped red onions
-
2
tablespoons
chopped fresh cilantro
-
1
medium
ripe tomato
-
1
clove
garlic
-
1
small
jalapeño pepper
-
½
teaspoon
cumin
-
½
lemon
juice
-
pinch
salt (optional)
The avocados
Instructions
- Slice the avocados in half lengthwise and remove the pit without peeling.
- In a small bowl, mix together the remaining ingredients.
- Place each avocado half on a plate and fill the cavity with the salad mixture, allowing it to overflow.
Nutrition Facts (estimated)
Servings
4
Calories
176
Total fat
11g
Total carbohydrates
13g
Total protein
4g
Sodium
33mg
Cholesterol
6mg
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