Cuban Stuffed Avocados
Dive into the vibrant flavors of the tropics with these irresistibly savory Cuban Stuffed Avocados! This quick and easy recipe pairs creamy ripe avocados with a bold and satisfying filling of seasoned ground beef, hearty black beans, and sautéed veggies like red onion, bell pepper, and garlic. Enhanced with smoky paprika, cumin, and a zesty splash of lime juice, this protein-packed meal is finished with a sprinkle of crumbled cotija cheese and fresh cilantro for a perfect balance of earthy and tangy notes. Ready in just 30 minutes, these stuffed avocados are not only a wholesome, gluten-free option but also an eye-catching dish that’s perfect for lunch, dinner, or a festive appetizer. Whether you're craving a taste of Cuban-inspired cuisine or looking to elevate avocado to the next level, this recipe is guaranteed to deliver big on flavor and flair!
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Recipe Information
Ingredients
- 4 whole ripe avocados
- 250 grams ground beef
- 1 cup black beans
- 0.5 medium, diced red onion
- 1 small, diced red bell pepper
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped fresh cilantro
- 0.25 cup, crumbled cotija cheese
Instructions
Cut the avocados in half, remove the pits, and carefully scoop out a portion of the flesh to create a cavity for the filling. Reserve the scooped-out avocado flesh in a bowl.
Heat the olive oil in a skillet over medium heat. Add the diced red onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Then, add the ground beef and cook, breaking it apart with a spoon, until fully browned (about 5-7 minutes).
Stir in the cumin powder, smoked paprika, salt, and ground black pepper. Cook for 1 more minute to toast the spices.
Mix in the black beans and cook for another 2 minutes until everything is well-combined and heated through.
Remove the skillet from heat and stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed.
Mash the reserved avocado flesh in the bowl and gently fold it into the cooked beef and bean mixture to add creaminess.
Spoon the filling into the avocado halves, generously packing the cavities.
Top each stuffed avocado with crumbled cotija cheese and sprinkle with the remaining chopped cilantro.
Serve immediately and enjoy this flavorful Cuban-inspired dish!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 3.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
