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Stuffed avocado with spicy beans & feta

Stuffed avocado with spicy beans & feta

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal411
fat29g
saturates10g
carbs18g
sugars7g
fibre12g
protein14g
salt2.2g
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Ingredients

  • ½ tsp cumin seeds
  • 210g can red kidney beans , drained
  • 1 large lime , zest and juice of 1/2, the other 1/2 cut into wedges
  • 3 tomatoes , diced
  • 1 banana shallot , finely chopped
  • 1 green chilli , deseeded and finely chopped
  • generous handful coriander , chopped, plus a few extra leaves
  • 85g feta
  • 1 large or 2 small avocados , stoned and peeled

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2015

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Overall rating

A star rating of 4 out of 5.3 ratings
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