Stuffed avocado with spicy beans & feta

Stuffed avocado with spicy beans & feta

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(3 ratings)

Prep: 10 mins Cook: 1 min


Serves 2
This super speedy meal is packed with vegetarian sources of protein - top creamy avocados with spicy kidney beans and crumbled cheese

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal411
  • fat29g
  • saturates10g
  • carbs18g
  • sugars7g
  • fibre12g
  • protein14g
  • salt2.2g
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  • ½ tsp cumin seeds
  • 210g can red kidney beans, drained
  • 1 large lime, zest and juice of ½ , the other ½ cut into wedges



    The same shape, but smaller than…

  • 3 tomatoes, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 banana shallot, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • generous handful coriander, chopped, plus a few extra leaves
  • 85g feta



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 large or 2 small avocados, stoned and peeled



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. Put the cumin seeds in a small pan on the hob and lightly toast. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and gently toss.

  2. Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.

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Comments, questions and tips

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6th Jul, 2016
This is a really good recipe even though the picture looks really hard to do it is super easy to do and it is really delicious I never used to eat feta with anything because I never liked it in the past because I though that it was to rich in flavour but in this it is an absolute must try because it is so yummy.
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