Stuffed avocado with spicy beans & feta
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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
| Nutrient | Unit |
|---|---|
| kcal | 411 |
| fat | 29g |
| saturates | 10g |
| carbs | 18g |
| sugars | 7g |
| fibre | 12g |
| protein | 14g |
| salt | 2.2g |
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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