Sunday, July 22, 2012

Avocado Stacks

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! 

Avocado Stacks

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.


  1. I love avocado -- but all I need is a little salt for mine and I'm good. Love black beans, too. I have a really yummy black bean and squash chili -- haven't made it in a while. No matter the heat, I still cook! And bake! :) Have a great day! Tammy

  2. Sounds good! Anything is good with avocado.

  3. I really enjoy avocado and this looks real good.

  4. Love avacadoes, La Tea Dah. Guacamole with tortilla chips is the best. Susan


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