Mexican Stuffed Avocados

Decorative side served inside an avocado shell
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 8

Ingredients
  

FOR THE FILLING

  • 1 15 oz can black beans rinsed
  • 1 8.5 oz can corn rinsed
  • 1 4 oz. can green chiles divided
  • 6 oz shredded Mexican blend cheese
  • 1 TBS Adams Reserve TM Southwest Ancho sear-n-crust rub seasoning
  • 4 TBS fresh cilantro
  • 4 large ripe avocados
  • Salt to taste

FOR THE DRESSING

  • 1 container 5.3 oz fat-free yogurt
  • 2 TBS lime juice
  • ½ cup fresh cilantro
  • 1 TBS garlic squeeze tube
  • ¼ tsp onion powder
  • Salt & black pepper to taste

Instructions
 

  • Pre-heat broiler. In a large bowl, combine black beans, corn, ½ can green chiles, 4 oz shredded cheese, ancho seasoning, and fresh cilantro.
  • Halve the avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  • In a medium bowl, combine dressing ingredients plus the remaining green chiles. Stir to combine and fold in mashed avocados. Salt & pepper to taste.
  • Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheese, then broil until cheese is melted, ~2 mins.
  • Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro.