Description
A vibrant and flavorful dish of avocados stuffed with a delightful mix of chicken, beans, and Tex-Mex spices.
Ingredients
Scale
- 3 large avocados
- 2 cups cooked chicken, shredded
- 1 cup diced bell peppers
- 1 cup corn (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon taco seasoning
- 1/2 cup sour cream
- 1/2 cup shredded cheese (like cheddar)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Cut the avocados in half and remove the pit. Brush the cut sides with olive oil and season with salt.
- Grill the avocados cut-side down for 3-4 minutes until grill marks appear.
- Combine in a mixing bowl the shredded chicken, diced bell peppers, corn, black beans, taco seasoning, and sour cream. Mix well and adjust seasoning with salt and pepper.
- Remove the avocados from the grill and stuff each half generously with the chicken and vegetable mixture.
- Top with shredded cheese and return to the grill for 2-3 minutes until the cheese is melted.
- Garnish with fresh cilantro and serve immediately.
Notes
For those managing sugar intake, consider using stevia or monk fruit as sugar alternatives in sauces.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 half avocado
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 45mg