Southwestern Stuffed Avocados with Lime-Cilantro Crema
Avocado cups stuffed with farro, black beans and the right spices make great appetizers or mini-meals on a
bright, sunny day. Serve with an easy lime-cilantro crema for maximum Southwestern impact!
bright, sunny day. Serve with an easy lime-cilantro crema for maximum Southwestern impact!
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 15 oz organic black beans drained and rinsed
- 1/2 cup fresh salsa
- 1 tsp Simply Organic Adobo Seasoning
- 1/4 tsp Simply Organic Chili Powder
- 1/4 tsp Simply Organic Black Pepper
- 1 tsp extra-virgin olive oil
- 2 avocados cut in half, pit and a small bit of flesh removed
- 1/3 cup crema Mexicana
- 2 limes Juice and zest
- 4 cilantro leaves minced
- 1/4 tsp Simply Organic Cayenne Pepper
Instructions
- In a medium pot, place quinoa and 2 cups water. Bring to a boil, reduce heat and simmer for 15 to 17 minutes.
- Fluff with a fork and transfer to a large mixing bowl.
- Into bowl of quinoa, add black beans, salsa, adobo seasoning, chili powder, black pepper and olive oil. Stir to combine.
- Spoon quinoa mixture into center of avocados.
- Whisk together crema Mexicana, lime juice and zest, and cayenne.
- Spoon over the stuffed avocados, sprinkle with cilantro and serve.
