Gluten-Free Tex-Mex Stuffed Avocado Boats with Smoky Chipotle Crema

Allergens

Dairy (Sour cream)

Ingredients

• 2 medium ripe avocados, halved and pitted
• 1/4 cup cooked quinoa
• 1/4 cup black beans, rinsed and drained
• 1/4 cup corn kernels, fresh or canned
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• 1/4 cup sour cream
• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice
• 1/4 cup crumbled cotija cheese (optional)

Instructions

1. Scoop out the avocado flesh from each half, leaving a 1/4 inch shell intact. Reserve the scooped out flesh for another use or save for garnish.
2. In a medium bowl, mix together cooked quinoa, black beans, corn kernels, diced red bell pepper, and chopped cilantro. Season with salt and pepper to taste.
3. Divide the quinoa mixture evenly among the two avocado shells, pressing gently to create an even layer.
4. In another bowl, combine sour cream, finely chopped chipotle peppers, and lime juice to make the smoky chipotle crema. Stir until well mixed.
5. Dollop a generous amount of smoky chipotle crema on top of each stuffed avocado boat. If desired, sprinkle crumbled cotija cheese over the crema.
6. Serve immediately and enjoy!

Chef’s Insight

The key to this dish is finding the perfect ripeness of avocados, ensuring they are firm enough to hold their shape but not too hard that they lack creaminess.

Notes

For a more substantial meal, serve these stuffed avocado boats with homemade tortilla chips or a side of rice and beans.