Black Bean and Rice Stuffed Avocados
Creamy avocado halves piled high with a zesty filling of quick-cooking rice, seasoned black beans, corn, and fresh herbs, offering a light yet satisfying no-cook meal.
- Prep: 15 min
- Cook: 5 min
- Total: 20 min
- Servings: 4
- Cuisine: Latin
- Difficulty: Easy
- Cost: $1.65/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Fiber
- Pescatarian
- Egg-Free
- Low-Sugar
Tags
- quick
- no-cook
- fresh
- healthy
- savory
- budget-friendly
Ingredients
- 2 avocados (ripe, halved and pitted)
- 2 cup brown rice (quick-cooking, prepared)
- 1 can black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 0.5 cup red bell pepper (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
Instructions
- If not already done, prepare the quick-cooking brown rice according to package directions. Set aside.
- In a large bowl, combine the prepared brown rice, rinsed and drained black beans, thawed frozen corn, finely diced red bell pepper, and chopped fresh cilantro.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, and salt to make the dressing. Pour the dressing over the rice and bean mixture and toss gently to combine.
- Arrange the halved and pitted avocados on serving plates. Spoon a generous amount of the black bean and rice mixture into the hollow of each avocado half.
- Serve immediately, or chill for a refreshing meal. Optionally, garnish with extra fresh cilantro.
Nutrition (per serving)
- Calories: 480
- Protein: 14.5 g
- Carbohydrates: 64 g
- Fat: 20 g
- Fiber: 16 g
- Sodium: 420 mg
- Saturated Fat: 3 g
- Sugar: 5 g