Meatless Monday: Black Bean Stuffed Avocados

Happy Long Weekend!

Hope you are enjoying these lazy, hazy, wonderful days of summer! 

Make sure to take some time to relax, take care of yourself and eat well - it is good for the soul. 

On the topic of eating well - its no secret that I love avocados - and for good reasons...

1. They taste delicious
2. They are versatile - I use them as a spread on toast or sandwiches, diced up in salad, mixed with tomatoes and onions for guacamole, blended to make salad dressing and even throw them in my green smothie. 
3. They are quite possibly the healthiest food on earth!  The heart healthy fats in avocados help break down vitamins from other foods in your body so they are better absorbed. They are full of Fibre, B vitamins that metabolize fat and give you energy and Folate which is a key nutrient in disease prevention and a healthy brain and nervous system. 

My new favourite thing to do with avocados is to stuff them (the shell makes a perfect little bowl). These Black Bean Stuffed Avocados are perfect as an appetizer, a side to vegan fajitas, tacos or your fav veggie burger or just eat them on their own. The back beans add antioxidants, fibre and protein and the hemp seeds are full of magnesium and omega 3's. These are true superfood bowls of love! I couldn't decide whether to eat them with a fork or with tortilla chips - they were equally delish both ways! 

Black Bean Stuffed Avocados

makes 4 stuffed shells

Ingredients

4 just ripe avocados, cut in half and pit removed

1 can organic black beans, rinsed and drained

2 tbsp hemp hearts

1 small cucumber, diced

1 tbsp apple cider vinegar

1 tsp garlic powder

1/2 tsp cumin

juice from 1/2 a lemon

fresh sea salt and ground pepper to taste

Instructions

Use a large spoon to scoop out the avocados so you are left with an empty shell. Place the shells on a plate. Cut the avocado flesh you removed from the shells into small cubes. 

In a large mixing bowl, combine the avocado cubes, black beans, hemp seeds and cucumber.  Dress with the apple cider vinegar, garlic, cumin and salt and pepper. Stir gently until well dressed. 

Scoop out the avocado black bean mixture equally into each of the empty shells. Use the bottom of the spoon to really fill the shells so you can fit the entire mixture in. 

Top each shell mixture with lemon juice so the avocados don't oxidize and turn brown. 

Sending you sunshine, happiness and stuffed avocado love,
Kim

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