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

Stuffed Avocado

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.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x


  • 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)


  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.
  3. Add the tomatoes, onion, jalapeño, cilantro, black beans and corn and mix well.
  4. Pour the lime juice over the mixture.
  5. Add salt to taste.
  6. Spoon the mixture over each avocado half and crumble the cotija cheese on top.
  7. Serve and enjoy!


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

Keywords: stuffed avocado, avocado, corn and black bean pico de gallo