Southwest Grilled Avocados
Elevate your summer grilling game with these vibrant Southwest Grilled Avocados, a smoky and satisfying dish packed with bold Tex-Mex flavors. Perfectly ripe avocados are brushed with olive oil, lime juice, and a tantalizing blend of smoked paprika and cumin before being charred to perfection on the grill. They're then filled with a zesty black bean and corn salsa, studded with juicy cherry tomatoes, cilantro, and a hint of jalapeño for a spicy kick. A sprinkle of melted cheddar cheese adds a creamy finish, making these grilled avocados a show-stopping appetizer or light main dish. Ready in just 20 minutes, this recipe is a deliciously healthy way to enjoy the essence of the Southwest. Perfect for BBQs, weeknight dinners, or even Meatless Mondays!
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Recipe Information
Ingredients
- 2 whole avocados
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.5 cup black beans (cooked and drained)
- 0.5 cup sweet corn (cooked or canned, drained)
- 0.5 cup cherry tomatoes (diced)
- 2 tablespoons cilantro (chopped)
- 1 whole green onion (sliced)
- 1 whole jalapeño (seeded and finely chopped, optional)
- 0.25 cup shredded cheddar cheese
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the avocados in half lengthwise and remove the pits. Using a spoon, gently scoop out a small portion of the flesh to create a slightly larger cavity for the filling.
Brush the cut sides of the avocados with olive oil and drizzle with lime juice to prevent browning. Sprinkle with smoked paprika, ground cumin, and a pinch of salt.
In a mixing bowl, combine black beans, sweet corn, cherry tomatoes, chopped cilantro, sliced green onion, and jalapeño (if using). Season with a small pinch of salt and stir to combine.
Place the avocado halves cut-side down on the preheated grill. Cook for 2-3 minutes until grill marks form and the avocados are slightly softened.
Remove the avocados from the grill and place them on a serving platter cut-side up. Spoon the black bean and corn salsa evenly into the avocado cavities.
Sprinkle shredded cheddar cheese over the filled avocados and return them to the grill (optional step: use indirect heat or place a lid on the grill) just until the cheese melts, about 1-2 minutes.
Serve immediately and garnish with extra cilantro, a squeeze of lime, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 13.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2986 mg | 64% | |
*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.
