Stuffed Avocado

Avocados stuffed with my favorite veggies and beans. The perfect afternoon or post-workout snack.

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.

  • Author: Sarah | Away from the Box
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 stuffed halves 1x


  • 3 avocados
  • 2 plum tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno, stemmed, seeded and diced
  • 4 sprigs cilantro, minced
  • 1/2 c. black beans, cooked
  • 1/2 c. corn, cooked
  • juice of 1 lime
  • salt to taste
  • cotija cheese for garnish (optional)


  1. 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.
  2. Scoop out the flesh of two halves of an avocado into a medium mixing bowl, then add the tomatoes, onion, jalapeno, cilantro, black beans and corn and mix well.
  3. Cut a lime in half and squeeze the juice over the mixture. This adds a nice flavor and will prevent the avocado from browning. Add salt to taste.
  4. Spoon the mixture over each avocado half and crumble the cotija cheese on top.
  5. Serve and enjoy!


Omit the tomatoes, onion, jalapeno and cilantro if using store-bought pico de gallo.

Keywords: stuffed avocado, avocado, pice de gallo, snack, lunch, vegetarian, corn and black bean

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