Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and how doing this just once a week can impact you and your family.
This week’s Meatless Monday recipe is a zesty avocado bowl stuffed with southwestern style black beans and corn topped with a fresh twist on a classic pico de gallo. These avocado bowls make a quick, easy meal to prepare with very little cooking time and are full of nutritious ingredients guaranteed to make your family forget the meat this Monday.
The main ingredients include black beans, fresh corn, smoky southwestern adobo sauce, and a medley of shredded cheeses. The black beans are a satisfying, low-fat source of protein requiring very little prep work. While the fresh corn adds a crunch and sweetness to the mix, the secret ingredient to this delicious, heart-healthy recipe is my Anaheim pepper and guava pico de gallo.
Anaheim peppers are large, light green peppers with a slightly sweet flavor and a little pop of heat. I prefer these peppers over jalapeno peppers in pico de gallo to reduce the heat level. The slightly sweet, exotic flavors of guava combined with the mild sweetness of the Anaheim peppers truly amps up this recipe.
Let’s get cooking!
Southwestern Stuffed Avocados with Guava Pico De Gallo
- 3 Large Hass avocados
- 1 can whole black beans (20 oz.)
- 2 Fresh ears of corn
- 1 ½ c. Shredded Mexican cheese blend (I like sharp cheddar and Monterrey jack)
- 2 tbsp. Adobo sauce (from can of chipotles in adobo also used in sour cream)
- 1 tbsp. Cilantro leaves, chopped
- 1 tsp. Cumin
- 1 tsp. salt
- ½ Fresh lime, juice only
- Guava pico de gallo topping (recipe below)
- Adobo Lime sour cream topping (recipe below)
- 1 Head iceberg lettuce, washed and shredded
- 6 corn tortillas
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil to prevent sticking.
- First, cut a small circle off each long side of the avocados to make for a flat bottom so the avocados do not fall over while baking. Then, cut all of the avocados in half and remove the pits. The last step to prep the avocados is to hollow out half the amount of the green avocado in each of the halves and set it to the side to make room for the filling (as shown in prep photo).
- Open the can of black beans, drain the beans of all the liquid, and pour the beans into a mixing bowl.
- Take the fresh ears of corn and remove the husk and all of the fibers from the outside. Wash them under hot water for one minute. Cut the cleaned corn off the cob and discard the cob. Add the corn kernels to the mixing bowl with the beans.
- Next, mix 1 cup of the shredded cheeses, 2 tablespoons of the adobo sauce from the can of chipotle peppers in adobo, chopped fresh cilantro leaves, cumin, salt, and fresh lime juice into the beans and corn. Spoon this filling mixture into the avocado halves.
- Place the avocado halves on the lined baking sheet, top with remaining ½ cup shredded cheeses, and bake in the oven for 10-12 minutes, or until the cheese on top is browning and bubbly.
- Top the baked avocado halves with a handful of guava pico de gallo, shredded iceberg lettuce, and then a chipotle lime sour cream drizzle. Serve with warmed corn tortillas. Makes 6 servings.
Guava Pico De Gallo
- 1 tbsp. Cilantro, chopped
- ¼ c. Anaheim pepper, finely diced
- ½ c. chopped Guava fruit
- 1 c. Fresh tomatoes, chopped
- ½ c. Red onion, diced
- ½ Fresh lime, juice only
- ½ tsp. Cumin
- ½ tsp. Salt
- Prepare ingredients by chopping or dicing them as specified in ingredient list.
- Mix all ingredients together in a bowl. Note: Guava fruit can be eaten like an apple. There is no need to peel it. Cut the outer edges of the fruit off first and use that part to chop and put in the pico de gallo. Do not use the center part of the fruit where there can be hard seeds.
Adobo Lime Sour Cream
- 8 oz. Sour cream
- ½ Lime, juice only
- ½ tsp. Cumin
- ½ tbsp. adobo sauce (from canned chipotle peppers in adobo sauce)
- Measure out ingredients and juice the lime.
- Mix all ingredients together. You can make this in advance and store in the refrigerator for use in other recipes like on tacos or as a dip for vegetables and chips. Buy the smallest can of chipotles in adobo sauce because you do not need much for this sour cream topping or for the avocado filling.
Enjoy this flavor packed recipe! My family sure does.
Stay tuned each Monday morning for a new installment of Meatless Mondays with Direct Energy!
Recipe and Images by Stacie Morgan