Stuffed avocado with spicy beans & feta
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Stuffed avocado with spicy beans & feta

By Sara Buenfeld

This super speedy meal is packed with vegetarian sources of protein – top creamy avocados with spicy kidney beans and crumbled cheese

  • Prep:10 mins
    Cook:1 mins
  • Serves 2
  • Easy

Nutrition per serving

  • 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 ½ , the other ½ 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

  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.

  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.

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