I lived in Albuquerque, New Mexico, for a brief period of time when I was little, so I could tell you that’s where my love of Tex-Mex and Southwestern flavors comes from.
That would be absolutely false, because I was most likely eating PB&J sandwiches for most of my meals at that time in my life, but it’s nice to think that Albuquerque rubbed off on me in terms of my palette.
Certainly, I now eat plenty of Southwestern flavors, and I especially love them because they’re a super simple way to jazz up healthy dishes. Plus, spicy food is more filling!
These spicy, protein-packed stuffed avocados are perfect for dinner, and you’ll have enough filling leftover for lunches, too!
These would also be super easy to make vegetarian or vegan by substituting the turkey for quinoa. If you’re not dairy-free, you could top them with some melty Monterey Jack cheese.
I love stuffing avocados because they’re the perfect vessel for tons of different fillings and salads. My mother-in-law got me this avocado slicer in my stocking at Christmas so I can actually get the pit out without destroying the avocado (or my finger).
And, of course, smothering these in pepper sauce is required at my house. My husband’s aunt, who lives in Hawaii, sent us some of this amazing Hawaiian chili pepper sauce that I’m trying to ration, but…let’s be real.
If you have kids (or a husband…ahem ahem) who don’t like avocados (what?!), you can also serve some 0f this filling in a whole-wheat tortilla, spoon it on top of spaghetti squash, bake it between zucchini slices…the possibilities are endless!
- 1 tablespoon EVOO
- 1 pound lean ground turkey
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional - leave out if you like!)
- 1 can (15oz) black beans, drained and rinsed
- 1 red bell pepper, chopped
- 2 avocados, halved and pitted
- Heat 1 tablespoon EVOO in a large skillet over medium heat.
- Add ground turkey to pan and brown while breaking up.
- When turkey is no longer pink, drain pan and return to stove.
- Add all ingredients save for avocados and cilantro to pan; stir to combine and simmer for 5 minutes to allow flavors to marry.
- Spoon filling into pitted avocados in a heaping mound.
- Top with cilantro and serve!
- Make vegetarian or vegan by substituting quinoa for turkey.