Avocados can do no wrong. They’re filling. Most cost about $1. And—when halved with precision—they might even be Instagram-worthy.
Avocados have earned recent fame smothered on toast and topped with a squeeze of lemon and flaky sea salt. But this recipe nods to the origin of the fruit’s stardom: guacamole.
Eat this stuffed avocado with a fork, or treat it like a dip and dig in with tortilla chips. For a heartier meal, scoop the entire avocado and filling out of the shell and mix it with brown rice.
Black Bean Stuffed Avocados
Makes 1 serving
1 avocado, halved and pitted
¼ cup mild salsa
¼ cup black beans
2 tablespoons shredded Cheddar cheese
1 tablespoon lime juice
½ teaspoon chopped cilantro
Pinch of salt
Combine black beans, lime juice, cilantro and salt in a small bowl. Using a spoon, gently scoop out a thin layer of flesh from each avocado half. Fill each half equally with salsa, then top with black beans and cheese. Broil for 2 minutes, until cheese melts and filling is just warm. Serve immediately.