Taco Stuffed Avocados
These healthy taco avocado bowls are quick to make, customizable, and deliver all the Mexican flavors without the carbs from traditional taco shells.
Ingredients
Avocado and Filling
- 4 pieces ripe avocados Firm but yielding slightly to pressure
- 1 pound ground beef, turkey, or plant-based substitute
- 1 packet taco seasoning
- 1 small onion, diced
- 1 piece bell pepper, chopped
- 1 can black beans, drained and rinsed
Toppings
- to taste shredded cheese
- to taste diced tomatoes
- to taste chopped cilantro
- to taste sour cream
- to taste lime wedges
Instructions
Preparation
- Cut the avocados in half and remove the pits. If you want them to sit flat, slice a tiny bit off the bottom of each half.
- Brown the meat in a skillet over medium heat. Once it's almost cooked through, add the diced onion and pepper. Cook until the veggies soften.
- Stir in the taco seasoning and a splash of water. Let it simmer for about 2 minutes until everything's coated.
- Add the black beans to the mix and heat through.
Assembly
- Spoon the taco mixture generously into each avocado half.
- Top with cheese, tomatoes, chopped cilantro, a dollop of sour cream, and a squeeze of lime.
Notes
For best results, cut avocados right before serving to prevent browning. If meal prepping, store taco filling in advance and cut avocados just prior to serving. Mini versions can be made using small avocados for appetizers.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 22gFat: 24gSaturated Fat: 9gSodium: 500mgFiber: 10gSugar: 2g
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