This stuffed avocado is packed with pico de gallo, corn and black beans. Salty, spicy, creamy and deceptively filling, try it as midday snack or light lunch.
So far we have talked about salsa, fajitas, and queso (oh my!), so naturally it is time to come full circle back to my one true love: the avocado. Avocado has SO many uses that you can pair it with anything, even substituting butter or oil in baked goods!
Today’s recipe has nothing to do with baked goods, and you don’t even have to turn on the stove or the oven. Instead, it is a hodge podge of beans and veggies and my absolute favorite snack.
I had my first stuffed avocado about 3 years ago. It was 4am as I stood in the backroom of the grocery store that I worked in and chatted to the produce cutter.
She was in the middle of making the day’s batch of in-store made guacamole and as we rambled on about nonsense she abruptly stopped to offer me an avocado. “What do you want me to do with that?” I asked. I had never had just a plain avocado before.
She took it from me, halved and pitted it and quickly cut a cross hatch pattern, then topped it with a scoop of pico de gallo and a pinch of salt. I took one bite and was immediately in heaven.
Who knew this miraculous fruit, which I had only had as guacamole before, could be such a fast, simple and absolutely delicious snack?
My version has come a little way from just a scoop of pico de gallo, but I always keep some in the fridge for lazy days. This recipe has a few extra fix-in’s like corn, black beans, chunks of avocado and cotija cheese and is easily adaptable for your palate.
I also make my homemade pico de gallo, but feel free to omit the tomatoes, onion, jalapeno and cilantro if you want to just grab a pre-made container in the store.
Now here’s the rub. Choosing an avocado can be a little tricky. The last thing you want to do is spend loads of time in the store picking out the perfect one, then come home to open it up and find it almost totally brown inside.
The perfect avocado should be slightly soft and just have a bit of give as you squeeze it. If you can’t find one, no worries. Placing it in the fridge or in a paper sack with an apple or banana will speed the ripening process and it should be good to go in a day or two.
The final step should be to press gently on the stem. If the stem sinks with little to no resistance then it is ripe. Not sinking at all, or not without great force means it is not ripe. If it seems to sink too easily into mush it is very over-ripe.
So go forth and pick the perfect avocado and report back!
Until next time. x
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Items used in this recipe:
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- 3 avocados
- 2 campari tomatoes, diced
- 1/2 white onion, diced
- 1 jalapeño, stemmed, seeded and diced
- 4 sprigs cilantro, minced
- 1/2 cup black beans, cooked
- 1/2 cup corn, cooked
- juice of 1 lime
- salt to taste
- cotija cheese for garnish (optional)
- Rinse the outside of the avocados to prevent any dirt or bacteria from entering the flesh, then halve, pit them and cut a cross hatch pattern in each, making sure not to break the skin.
- Scoop out the flesh of two halves of an avocado into a medium mixing bowl.
- Add the tomatoes, onion, jalapeño, cilantro, black beans and corn and mix well.
- Pour the lime juice over the mixture.
- Add salt to taste.
- Spoon the mixture over each avocado half and crumble the cotija cheese on top.
- Serve and enjoy!
Omit the tomatoes, onion, jalapeño and cilantro if using store-bought pico de gallo.
- Prep Time: 10 minutes
- Category: Brunch
- Method: No Cook
- Cuisine: Tex Mex
- Diet: Vegan
Keywords: stuffed avocado, avocado, corn and black bean pico de gallo
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