Description
A quick and easy recipe featuring creamy avocado halves stuffed with a vibrant cowboy caviar mix and topped with a tangy lime crema. Perfect for a fresh, flavorful snack or light meal.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ripe Hass avocados
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Pinch of garlic powder
- Pinch of salt
Instructions
- In a medium mixing bowl, combine the black beans, corn kernels, halved cherry tomatoes, diced red bell pepper, chopped red onion, minced jalapeño (if using), and chopped cilantro. Toss gently.
- Add 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mixture. Stir gently to combine without mashing the ingredients.
- In a small bowl, whisk together 1/2 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon lime zest, a pinch of garlic powder, and a pinch of salt until smooth and tangy.
- Slice the avocados in half lengthwise and remove the pits. Using a spoon, scoop out about 1 tablespoon of flesh from the center of each half to create a boat-like cavity, being careful not to pierce the skin.
- Spoon the cowboy caviar filling generously into each avocado half.
- Drizzle the lime crema over the stuffed avocados in a zigzag pattern or dollop on top.
- Optional: Garnish with extra cilantro or crumbled tortilla chips for added crunch.
Notes
Choose ripe but firm avocados that yield slightly to gentle pressure. Rinse red onion in cold water to mellow sharpness. For vegan version, replace lime crema with mashed avocado mixed with lime juice and garlic powder. Prepare filling up to 24 hours ahead and keep refrigerated. Assemble just before serving to prevent browning. Lime juice in filling helps slow browning. Leftover lime crema keeps up to 3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/2 stuffed avocado
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 8
- Protein: 6
Keywords: cowboy caviar, stuffed avocado, lime crema, quick snack, healthy appetizer, southwestern recipe, easy recipe, avocado boats