Mexican Stuffed Avocados
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Recipe: #38103
January 18, 2022
Categories: Dinner, Lunch, Pork, Bacon, Fruit, Avocado, Vegetables, Onions, Mexican, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Canned Tomatoes more
"From one of our national supermarkets."
Ingredients
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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