Mexican Stuffed Avocados

2
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From one of our national supermarkets."

Original recipe yields 2 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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