Antojitos table
black bean and corn stuffed avocado: a delicious and healthy recipe
By:
Published:
21 Jun 2025
I remember the first time I tried stuffed avocados. A friend brought them to a potluck, and I was immediately hooked. The combination of creamy avocado, savory black beans, and sweet corn was simply irresistible. I knew I had to recreate this dish at home! I've tweaked the recipe over time to make it my own, and now it's a family favorite. I love that it's not only delicious but also packed with nutrients. Avocados are full of healthy fats, fiber, and vitamins, while black beans and corn provide protein and antioxidants. Plus, it's naturally gluten-free, making it a great option for those with dietary restrictions.
One of the best things about this recipe is how versatile it is. You can easily customize it to your liking by adding different toppings or spices. For a spicier kick, try adding a pinch of cayenne pepper or using a hotter variety of jalapeño. If you're not a fan of corn, you can substitute it with other veggies like bell peppers or zucchini. And if you're looking for a vegan option, simply skip the cheese or use a vegan cheese alternative. I've even added quinoa to the mixture for an extra boost of protein. Trust me, you can't go wrong with this recipe. It's a guaranteed crowd-pleaser!
Required Equipments
- Mixing Bowls
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Baking Sheet
- Oven
- Spoon
- Fork
Black Bean and Corn Stuffed Avocado: A Delicious and Healthy Recipe: Frequently Asked Questions
Black Bean and Corn Stuffed Avocado: A Delicious and Healthy Recipe
These Black Bean and Corn Stuffed Avocados are a quick, healthy, and flavorful meal or appetizer. Filled with a vibrant mix of black beans, corn, and spices, these are a guaranteed crowd-pleaser.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, preheat your oven to 375°F (190°C). While the oven heats, let's prepare the black bean and corn mixture.
- In a mixing bowl, combine the canned black beans (rinsed and drained, of course!), the frozen corn, diced red onion, and that minced jalapeño. If you're not a fan of spice, just skip the jalapeño or use a milder pepper.
- Next, stir in the taco seasoning, cumin, chili powder, and a pinch of salt and pepper. Give it a good mix to ensure everything is evenly coated with those flavorful spices.
- Now, let's get those avocados ready! Slice each avocado in half lengthwise and remove the pit. If your avocados are a little wobbly on the baking sheet, try slicing a thin piece off the bottom of each half to create a flat surface. This will help them stay upright.
- Spoon the black bean and corn mixture evenly into each avocado half, mounding it slightly on top. Don't be shy, pack it in!
- If you're using cheese, sprinkle a generous amount of crumbled cheese over the top of the stuffed avocados. I like to use a Mexican cheese blend for extra flavor.
- Carefully place the stuffed avocados on a baking sheet lined with parchment paper. This makes for easier cleanup!
- Bake in the preheated oven for 15-20 minutes, or until the avocados are heated through and the cheese is melted and bubbly (if using). Keep an eye on them to prevent overcooking. You want the avocados to be warm, but not mushy.
- Remove the baking sheet from the oven and let the stuffed avocados cool for a few minutes before serving.
- Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, a squeeze of lime juice, or a sprinkle of hot sauce, if desired. Get creative and add your favorite toppings!
- Serve immediately and enjoy! These stuffed avocados are best enjoyed fresh, while the avocados are still slightly firm and the filling is warm.
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 25 g
Carbohydrates: 30 g
Fiber: 10 g
Calcium: 50 mg
