Whether you are just too busy or the hot weather makes the thought of turning on the oven impossible, try this easy bean stuffed avocado topped with pico de gallo! It’s a super easy snack, perfect for a picnic or on the go bite!
A friend recently brought over homemade pico de gallo for a BBQ and it was so fresh and delicious. She served it in an avocado and recently I added some beans marinated in salad dressing for some extra protein and texture. (I am working on scoring the recipe from her, but in the meantime I will just take pictures of it and eat it!)
I love this idea because you can make it with whatever you have in your fridge and get creative.
Serves 2 for a snack or appetizer
1 can of chickpeas
1 can of red kidney beans
1/4 of a bottle of Galeos Miso Southwest Spicy dressing
Fresh pico de gallo to top each half
Drain and rinse the beans
Marinate the beans with the Galeos dressing and set aside
Cut the avocado in half
Score each half crossways, to allow for easy scooping when eating
Fill each half with the bean mixture and top with pico de gallo
Eat right out of the shell with a spoon and enjoy.
Try this recipe and let me know what you are stuffing your avocado with!