Sunday, July 22, 2012
Potato Stacks are a stand-by meal in our family. Simply take a baked potato, add chili, and a variety of green toppings like chopped onions, tomatoes, and olives. Add a ranch-style dressing or catsup and it's a one-dish dinner. But in the summertime, oven baked meals do not delight! Who wants to work in a hot kitchen? So, last week I developed a recipe that is a variation on the theme. Avocado Stacks! This recipe is simple, quick, delicious, and doesn't require much (or any) cooking in an already hot kitchen!
Three or four avocados, cut in half with pits removed
3 cups corn, cooked and cooled (can used canned corn for no cooking required)
1 can black beans, drained and rinsed
1 bunch cilantro
½ sweet onion
2 tsp. cumin
1 tsp. salt
2 Tbsp. lime juice
1 tsp. garlic, minced
¼ cup pumpkin seeds
Cut the avocados in half. Remove the pit, but leave on the skin. It works as a "bowl" for your meal. Mix the remaining ingredients together in a mixing bowl. Then, scoop into the hollow of each avocado half. Garnish as desired and serve.
*There will be topping left over. It can be used as a refrigerator salad for another meal.