Avocados Stuffed with Smokey Black Bean Filling
This healthy recipe is loaded with beneficial fiber and fat, plus it features an irresistible mix of flavors and textures, thanks to the avocados, beans, citrus, tomatoes, scallions, and crispy tortilla base (yum!).
It’s a cinch to prepare, and the end result is a fresh and fancy-looking delight. If you’re crazy for heat, toss in some finely diced jalapeño—that’s what we like to do at my house!
Try this Artichoke Salsa!
Avocados Stuffed with Smokey Black Bean Filling
This heart-healthy recipe is loaded with beneficial fiber and fat, plus it features an irresistible mix of flavors and textures, thanks to the avocados, beans, citrus, tomatoes, scallions and crispy tortilla base (yum!).
Ingredients
- 4 medium Haas avocados, halved with pits removed
- 15 ounces black beans, drained and rinsed
- ½ cup orange, yellow or red bell pepper, finely diced
- 1 small tomato, seeds removed and diced
- 1 tablespoon finely diced jalapeño, optional
- 2 scallions, thinly sliced
- ¼ teaspoon cumin
- ⅛ teaspoon smoked paprika
- ½ teaspoon sea salt, or more to taste
- Freshly ground black pepper
- ⅓ cup fire-roasted tomato salsa
- 1 to 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons lime juice
- ½ cup about 2 ounces cotija or feta cheese crumbles (optional)
- 8 corn tortillas
Instructions
- In a medium bowl, combine the black beans, bell pepper, tomato, jalapeño, scallions, cumin, smoked paprika, salt, pepper, salsa, olive oil, and lime juice.
- Using a large serving spoon gently scoop each avocado half out of its skin, keeping the flesh intact. Place on a serving dish (or tostada, if using) and spoon about ⅓ cup of the bean mixture over each avocado half. Garnish with crumbled cotija or feta cheese. Serve immediately.
To bake the tortillas:
- Mist (or brush) the tortillas with olive oil, Place the tortillas on a baking sheet in a single layer, mist (or brush) with olive oil and add a sprinkling of salt and optional cumin and chili powder (fresh minced cilantro is nice, too).
- Bake in the oven set at 400°F for 5 minutes, flip and bake for another 3 to 5 minutes until they’re crispy and slightly browned. Place each on a plate, top with avocado halves and add black bean filling. Leftover tostados will keep in a sealed container in the fridge for up to 2 days.
Notes
Nutrition provided for 1 avocado half stuffed with ½ cup filling over 1 baked tortilla.
Nutrition Information per serving
Calories: 270Carbohydrates: 30gProtein: 7gTotal Fat: 15g— Unsaturated Fat: 12g— Saturated Fat: 3gCholesterol: 0mgSodium: 280mgFiber: 12gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
