Stuffed Avocado Shells

Why is it that when something looks a little fun on the plate it automatically seems to taste better?

Take these stuffed avocado shells for example. If you look at the humble ingredient list you'll see that it's a rather ordinary collection of items you likely have tucked deep in your pantry or nestled neatly inside the fridge. In fact, they're probably the same bits you've cooked with a hundred times before, but I'm willing to bet you've yet to serve them like in the photo above.

Where the avocado is typically chopped or mashed, here it’s used as a serving vessel. Season the insides with salt, pepper and lime and top them with a beef and bean mixture that comes together on the stove in less than fifteen minutes. The dish is impressive enough to serve to guests, makes a great gluten-free main course, and can easily be adapted to suit vegetarians by replacing the meat with cooked whole grain rice.

An ordinary taco-like dinner suddenly tastes much better when the ingredients get a little style makeover. Try it this week with your favourite recipe and see what you can come up with.  

Stuffed Avocado Shells

Serves 4–6

• 1 tablespoon canola oil
• 1.5 lbs lean ground beef or turkey
• 1-540ml. can of pinto or kidney beans, drained and rinsed
• 2 cloves garlic, minced
• 1 ½ tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• Kosher salt and fresh ground pepper
• 4 avocados
• 1 lime, juiced (about 2 tablespoons)
• Toppings (optional): salsa, sour cream, Monterey Jack or cheddar cheese, cilantro, green onions, jalapenos, shredded lettuce

1. Heat the oil in a skillet over medium-high heat, and add the beef, cooking until no longer pink. 

2. Add the beans, garlic, chili powder, cumin, oregano, 1 teaspoon of salt and 1/4 cup water and stir to combine, cooking until the meat is well browned and the liquid has thickened. 

3. Slice the avocados in half and remove the pit. Season the insides with salt, fresh ground pepper and lime juice.

4. Fill each avocado half with some of the meat and bean mixture. Garnish with any of the recommended toppings. Serve immediately. 

Notes:

• This makes more meat/bean mixture than required. Place the leftovers in a zip top bag or lidded container and freeze it for another meal.
• If your children aren’t fond of avocado, place the mixture inside a whole grain tortilla or half a red pepper (membrane and seeds removed).

Comments

[Minnie(@thelady8home)]

Nice. Sounds quite interesting and delish.

[Jan Scott]

Thanks, Minnie! Its a yummy recipe.

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[Chocolate Shavings]

I agree - and sometimes you have to switch things up a little to create more excitement come dinner time. This stuffed avocado certainly fits the bill - love it!