Mexican Stuffed Avocados

Prep Time
Cook Time
Ready In

Recipe: #38103

January 18, 2022

"From one of our national supermarkets."

Original is 2 servings


  • Serving Size: 1 (732.2 g)
  • Calories 606.8
  • Total Fat - 32.5 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 37.2 mg
  • Sodium - 660.9 mg
  • Total Carbohydrate - 67.9 g
  • Dietary Fiber - 20 g
  • Sugars - 17.3 g
  • Protein - 23.3 g
  • Calcium - 217.4 mg
  • Iron - 5.1 mg
  • Vitamin C - 94.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Cut avocado in half lengthways and remove seed and scoop out flesh using a large spoon, reserving skins and place flesh in a bowl and mash with lime juice and set aside.

Step 2

Preheat oil in a large frying pan over medium hea, aAdd onion and bacon and cook for 3 minutes or until onion is translucent and bacon is starting to colour and then add garlic and capsicum and cook for a further 2 minutes.

Step 3

Add beans, tomatoes, paprika, chilli powder and salt and cook for a further 10 minutes or until sauce is thick.

Step 4

Spoon bean mix into reserved avocado skins. Top with avocado, sour cream and coriander. Serve with tortillas and extra lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose ripe avocados to ensure the best flavor and texture.
  • For the four-bean mix, look for a combination of kidney beans, chickpeas, black beans, and cannellini beans.

  • Substitute the bacon with tempeh for a plant-based protein: Tempeh is a great plant-based alternative to bacon that provides similar texture and flavor. It is also a good source of fiber and protein, making it a healthier and more sustainable option.
  • Substitute the canned tomatoes with fresh tomatoes: Fresh tomatoes are more nutrient-dense than canned tomatoes, as they retain more of their vitamins and minerals. They also have a fresher, brighter flavor that will help to enhance the overall taste of the dish.

Vegetarian Stuffed Avocados Omit bacon and replace with 1/2 cup cooked quinoa. Add 1/2 teaspoon cumin and 1/4 teaspoon turmeric to the bean mix.

Mexican Rice - This traditional Mexican side dish is the perfect accompaniment to Mexican Stuffed Avocados. It is made with long-grain white rice, onion, garlic, and tomato, and is flavoured with cumin, oregano, and chili powder for a delicious, flavourful dish.

Grilled Corn with Cilantro-Lime Butter - This simple, yet flavorful side dish is the perfect accompaniment to Mexican Rice. Grilled corn is tossed with a buttery cilantro-lime mixture, giving it a zesty and delicious flavor. The combination of the Mexican Rice and Grilled Corn with Cilantro-Lime Butter will make for a delicious and satisfying meal.


Q: Can I make Mexican Stuffed Avocados without bacon?

A: Yes, you can make Mexican Stuffed Avocados without bacon. Simply omit the bacon and increase the amount of other ingredients, such as garlic, onion, and capsicum, to compensate for the missing flavour.

Q: How long do I need to bake Mexican Stuffed Avocados?

A: Mexican Stuffed Avocados typically need to be baked for 15-20 minutes at 350°F (175°C). Check the avocados for doneness before removing them from the oven.

0 Reviews

You'll Also Love

Fun facts:

Avocados were once known as 'alligator pears' due to their shape and leathery skin.

Celebrity chef Jamie Oliver has featured Mexican stuffed avocados in some of his recipes and cooking shows.