black bean stuffed avocados

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?

stuffed avocados
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
queso fresco
tortillas

1. 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.)
2. fill each avocado with beans and top with pico de gallo. sprinkle the top with queso fresco and serve with warm tortillas.