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Stuffed Avocado Southwestern Style

Stuffed AvocadoThis simple southwestern style stuffed avocado recipe is made with fresh ingredients such as black beans, corn, garlic, cilantro, lemon, onion, tomato, and of course the star ingredient, avocado. We highly recommend you use Avocados from Mexico. Mexico is the perfect place to grow avocados because it has extremely fertile volcanic soil and a great climate for Avocados to grow.  Their rich and creamy texture will give this stuffed avocado recipe the authentic southwestern flare that separates it from standard or boring stuffed avocado recipes. Check out the exciting video below to discover why Mexico the avocado capital of the world.

For this recipe, you also want to make sure you get a ripe avocado, which will be slightly soft when gently squeezed. You’ll know it’s not quite ripe if it has a slightly green color as opposed to a darker black color. Just wait two to three days if it’s slightly green and still firm to the touch.

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.



2 Avocados from Mexico

½ c frozen corn, thawed

½ c canned black beans, rinsed, drained

¼ c chopped red onions

2 Tbsp chopped fresh cilantro

1 medium ripe tomato, chopped

1 clove garlic, minced

tsp cumin

Dash salt and pepper



Slice the avocados in half lengthwise and remove pits. Opening the pit can sometimes be difficult   Just take the blade of a serrated knife into the pit width-wise. Once it’s firmly in place, twist the knife in one way or the other and lift up.


Mix the remaining ingredients together in a small bowl.


Place each avocado half on a small salad plate and fill the cavity with the salad mixture, allowing the mixture to overflow onto the plate.


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