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Stuffed Avocados

5 Ratings
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Serves: 8 (1 avocado half each) Prep time: 10 minutes
Source: Cook time: 13 minutes

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All you need:

  • 4 tbsp plus 4 tsp Hy-Vee Select olive oil, divided
  • 3 tbsp fresh lime juice
  • 3 tbsp chopped fresh cilantro
  • 2 tsp Hy-Vee honey
  • 1/2 tsp Hy-Vee Dijon mustard
  • 1/4 tsp Hy-Vee salt
  • 1/8 tsp cayenne
  • 4 c. shredded lettuce
  • 1 c. shredded carrots
  • 1 (15 oz) can Hy-Vee black beans, drained and rinsed
  • 1 c. Hy-Vee chunky salsa
  • 1 tsp ground cumin
  • 3/4 c. fresh or frozen corn
  • 4 medium avocados, halved and seeded
  • 4 tbsp Hy-Vee traditional feta crumbles

All you do:

  1. Preheat grill for direct cooking to medium-high heat.
  2. For salad, whisk together 4 tablespoons olive oil, lime juice, cilantro, honey, mustard, salt and cayenne. Toss in lettuce and carrots; set aside.
  3. In a medium cast-iron skillet, combine beans, salsa and cumin. Place skillet over heat; cook on uncovered grill until mixture bubbles, about 5 minutes.* Stir in corn; cook until heated through and no excess liquid remains.
  4. Meanwhile, brush cut sides of each avocado half with 1/2 teaspoon olive oil; place cut-side-down on grill; grill for 2 to 3 minutes or until grill marks appear.
  5. Fill avocado halves with black bean mixture and top with feta. Serve with prepared salad.
  6. *Bean mixture may also be cooked in a small saucepan on the stovetop.

Daily Values:

50% vitamin A 8% calcium
25% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 340 Protein: 6g
Carbohydrate: 26g Saturated Fat: 4g
Cholesterol: 25g Sodium: 550mg
Dietary Fiber: 12g Sugars: 6g
Fat: 25g Trans fats: 0g
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