Ingredients
Scale
- 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)
Instructions
- 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!
Notes
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
