Smoky Southwestern Avocado Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved avocados filled with smoky black bean, rice, and vegetable mixture seasoned with cumin and chipotle. Can be served as is or with tortilla chips for scooping, offering a satisfying plant-based main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon cumin seeds
- 4 small to medium avocados
- 2 tablespoons avocado oil (divided)
- 1/4 onion (diced)
- 1/2 small zucchini (chopped)
- Pinch of sea salt
- 1/2 small bell pepper (any color, chopped)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika or smoked paprika
- 1/2 cup black beans (drained)
- 1/2 cup rice or another grain (cooked al dente (we used Lundberg Family Farms' black pearl rice))
- 1 chipotle pepper in adobo sauce (chopped + 1/2 tablespoon of adobo sauce from can)
- 1 medium tomato (diced)
- 2-3 pinches of coarse salt for garnish (we used a smoked habanero Himalayan salt)
- 1-2 small lime (cut into wedges, for garnish)
- Cilantro for garnish (optional)
- Tortilla or rice chips for serving (optional - we used Lundberg Family Farms Sea Salt rice chips)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 170mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1160mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.