Avocados are stuffed with a zesty mixture of corn, black beans, and tomato, for a tasty dish that can be enjoyed for Meatless Monday breakfast, lunch or dinner. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
- 2 avocados, ripe, but firm
- ½ c frozen corn, thawed
- ½ c canned black beans, rinsed, drained
- ¼ c chopped red onions
- 2 Tbsp chopped fresh cilantro
- 1 medium ripe tomato, chopped
- Juice of ½ lemon
- 1 clove garlic, minced
- ½ tsp cumin
- Dash salt and pepper
Slice avocados in half lengthwise and remove pits. Set aside.
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.
Southwestern Stuffed Avocado
Servings per Recipe: 4Amount per Serving
Calories from Fat: 136
Total Fat: 15.1 g
Saturated Fat: 2.2 g
Sodium: 126 mcg
Carbohydrates: 21 g
Dietary Fiber: 10 g
Protein: 5 g
Sugars: 2 g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.