Spicy Stuffed Avocado

**INGREDIENTS**

Black Beans:

* Canned Black Beans (1 qty, undrained)
* Garlic (1-2 cloves)
* Cumin, Salt, and Pepper (to taste)

Cilantro-Lime Vinaigrette:

* Cilantro (1/2 bunch)
* Olive Oil (1/8 cup)
* Lime (1 qty, juice only)
* Serrano Pepper (1 qty, use only half)
* Vinegar (any kind, small splash, optional)
* Salt and Pepper to taste

Avocado:

* Avocado (1 qty)
* Rotisserie Chicken (4oz)
* Quinoa (1 cup cooked)
* Roma Tomato (2 qty)
* Kale (1 cup, chopped)
* Shallot (1 small)
* Serrano Pepper (use remaining half from avocado mixture)
* Salt and Pepper to taste

**INSTRUCTIONS**

Black Beans:

1. In a small sauce pan, add undrained black beans, whole garlic cloves, cumin, salt and pepper.
2. Simmer on Med-Low heat while you prep the avocado mixture

Cilantro-Lime Vinaigrette:

1. In a small food processor, combine all cilantro vinaigrette ingredients and puree until smooth.
2. *NOTE:* You may need to shake/stir a few times while blending to get the ingredients thoroughly mixed. This will taste very strong, but when added to the avocado mixture, it balances nicely! Set vinaigrette aside.

Avocado:

1. Open avocado and dice [using this method] and set empty avocado shells aside. This will make keep your avocados from being too mushy when combining all ingredients.
2. In a large bowl, combine diced avocado, rotisserie chicken, quinoa, roma tomato, kale, shallot and 1/2 serrano pepper. Lightly mix together while slightly mashing the avocado. Reserve a small amount of vinaigrette for plating, and add cilantro vinaigrette and toss to coat mixture.

Final Steps:

1. Remove beans from heat and transfer to a small food processor.
2. Puree until you reach desired texture. (I left mine slightly chunky)
3. Take empty avocado shells and spoon avocado mixture into the shells. Pile it high!
4. Top each avocado with a drizzle of reserved vinaigrette and a sprinkle of salt & pepper
5. EAT AND ENJOY!

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