Go Back
southwestern stuffed avocados with lime cilantro crema

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 sunny day. Serve with an easy lime-cilantro crema for maximum Southwestern impact!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Ingredients Method

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

Method
 

  1. In a medium pot, place quinoa and 2 cups water. Bring to a boil, reduce heat and simmer for 15 to 17 minutes.
  2. Fluff with a fork and transfer to a large mixing bowl.
  3. Into bowl of quinoa, add black beans, salsa, adobo seasoning, chili powder, black pepper and olive oil. Stir to combine.
  4. Spoon quinoa mixture into center of avocados.
  5. Whisk together crema Mexicana, lime juice and zest, and cayenne.
  6. Spoon over the stuffed avocados, sprinkle with cilantro and serve.