Stuffed Avocado Recipe

My Stuffed Avocado Recipe takes the ripe avocado and uses it as a delicious canvas, providing a flavorful expression of what sustains me—nutritious and satisfying food. The stuffing combines several flavor and texture elements, including delicious juicy chicken that’s been cooked until it’s shreddable.

The cherry tomatoes are not only pretty but also provide a tangy burst of flavor. I think they are far superior—in taste and aesthetic—to regular-sized tomatoes just chopped up.

The finishing touches include a few seasonings; I’m not one to skimp on flavor here. To round out the stuffing, I use black beans, which not only provide protein and fiber but also make the dish look really pretty while blending into the “shredded chicken” filling and vibrating with delicious flavor.

Ingredients

Avocados are rich in healthy fats, and they provide creamy texture and heart-healthy nutrients.

Shredded Chicken: An outstanding source of low-fat protein, contributes to the pleasure of eating and the satisfaction of feeling full.

The juicy bursts, rich in antioxidants and vitamins, add freshness to the cherry tomatoes.

Red Onion: Delivers crispness along with a gentle, mildly sweet taste.

Corn Kernels: Provide texture and sweetness, deliver good sources of fiber and vitamins—like a tiny, nutritious package just waiting to burst forth with its true potential.

Black Beans: Boost protein and fiber levels, increase heartiness and flavor.

Lime Juice: Provides zesty tang, is wealthy in vitamin C, and balances flavors.

Ingredient Quantities

• 2 ripe avocados
• 1 cup cooked shredded chicken
• 1/4 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup black beans, rinsed and drained
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Optional: hot sauce or jalapeños for extra spice

Instructions

1. Halve the avocados and take out the pits. Scoop out some of the flesh, leaving a small exterior border, and chop the scooped avocado into small bits.

2. In a mixing bowl, combine the shredded, cooked chicken, chopped avocado, halved cherry tomatoes, chopped red onion, corn, black beans, and fresh cilantro.

3. Combine the lime juice, olive oil, salt, black pepper, garlic powder, and ground cumin in a small bowl. Whisk them together to make the dressing.

4. Drizzle the dressing over the chicken and vegetable mixture and gently toss to combine.

5. If you want more spice, feel free to add hot sauce or jalapeños.

6. Fill each avocado half with the chicken and vegetable mixture, pressing down gently.

7. You can serve the stuffed avocados as is or with sides of your choosing.

8. Add extra cilantro as a garnish, if that’s your desire.

9. The stuffed avocados are best enjoyed right away for maximum flavor.

10. To avoid browning, keep any leftover filling apart from the avocados.

Equipment Needed

1. Knife
2. Spoon
3. Mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups and spoons

FAQ

• Can I make this recipe in advance?Certainly! The filling can be made ahead of time. It can be stored in the refrigerator for up to 2 days. However, it’s best to prepare the avocados immediately before serving to keep them from turning brown.
• Can I use other types of beans instead of black beans?Sure! You can replace black beans with kidney beans, pinto beans, or any other beans you like.
• What is the best way to shred cooked chicken?The simplest method for shredding chicken involves using two forks to separate the meat. If you prefer a faster technique, a hand mixer or a stand mixer can be used for shredding.
• How do I keep the avocados from browning?As soon as you cut the avocados open, squeeze lime juice over the exposed avocado flesh to slow down the browning process.
• Are there vegetarian options for this recipe?Certainly! You can substitute the shredded chicken for additional black beans, quinoa, or finely chopped mushrooms to make a vegetarian version.
• What can I use instead of cilantro if I don’t like it?If fresh parsley or basil is your preference, you can use either herb in place of cilantro.
• Can I make this spicier?To add extra spice, as the recipe ingredients suggest, add hot sauce or sliced jalapeños to taste.

Substitutions and Variations

Avocados:
Use bell pepper halves instead of bread for a crunchy alternative.
Shredded Chicken:
Cooked turkey or smoked tofu can serve as a vegetarian alternative.
Cherry Tomatoes:
Replace grape tomatoes or sun-dried tomatoes with a flavorful alternative.
Red Onion:
For a milder taste, use shallots or green onions.
Cilantro:
If you would rather have a different herb, substitute parsley or basil in its place.