one of my favorite local restaurants is salenas, in village gate. jason always and i almost always get the flag - one chicken enchilada with white sauce, one pork enchilada with green tomatillo sauce and one beef enchilada with traditional red enchilada sauce - except for the last time, when i got the stuffed avocados. theirs were stuffed with spicy black beans, peppers, and onions, served with a side of beans and rice. i simplified mine a bit (and really, the recipe below isn't even really a recipe, but a suggestion) stuffing them with the same spicy black beans i often put in a taco or serve on the side and a simple pico de gallo. not only was the avocado creamy and delicious, but it got me thinking - what else could be stuffed inside?
20 minutes, serves 4 to 8
why the huge range in serving size? if you're serving these as the main course, without sides, figure one whole avocado per person. otherwise, half is plenty.
4 ripe avocados
one batch of spicy beans
one batch of pico de gallo
- split your avocados in half & remove the pit. (simply recipes has a great tutorial if you've never done this before. you can score the avocado in the skin, just don't scoop it out or peel it.)
- fill each avocado with beans and top with pico de gallo. sprinkle the top with queso fresco and serve with warm tortillas.