Photo: Thought Catalog
Baked Stuffed “Mexican” Avocado Cups
10 ingredients
12 min + 25 min
8
openrecipes
Great main dish served hot or cold. If you like avocados with a Mexican flair, this could be a winner!
Estimated Nutrition (whole recipe, rough)
937
Calories
22g
Protein
39g
Fat
140g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Mango | 1 cup diced (165g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Ripe Avocados
- 2 Tablespoons Olive Oil
- 1 whole Lime ( For Zest And Juice)
- 1 cup Dry Yellow Mexican Rice Mix
- 1 whole Peeled And Diced Mango
- 1 can (15 Ounce Can) Black Beans, Drained
- 1 can 8 Ounce Can Diced Tomatoes
- 1 whole Small Yellow Onion, Finely Diced
- ½ cups Canned Corn, Drained
- 8 leaves Bibb Lettuce (only If Serving This Dish Cold), Optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes