How to make:
Mexican Stuffed Avocado with Buffalo Tahini Sauce
Looking for a healthy party appetizer? This Mexican Stuffed Avocado with Buffalo Tahini Sauce recipe is the perfect one to cook for any gathering.
Prep Time:
10 mins
Total Time:
10 mins
Yield:
8-10 servings 1x
Rating:
Ingredients
- 4 avocados, halved and pitted
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels (preferably organic)
- 1/2 cup tomatoes, chopped
- 1 tablespoon fresh cilantro, chopped, plus more for garnish
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt, divided
- 1/2 teaspoon onion powder, divided
- 1/2 teaspoon garlic powder, divided
- 1/4 + 1/8 teaspoon black pepper, divided
- 1 tablespoon tahini
- 1 teaspoon olive oil
- 1 teaspoon water
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
Instructions
- (Optional) Heat up grill. Place avocados flesh side down on grill and cook for about 2 minutes. Transfer to a plate.
- In a medium bowl, combine black beans, corn, tomatoes, cilantro, cumin, chili powder, 1/2 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Mix until combine.
- Spoon mixture into the cavity of each avocado.
- In a small bowl, place tahini, olive oil, water, hot sauce, paprika, 1/4 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper. Mix until smooth.
- Transfer the tahini mixture into a squeeze bottle or zip bag with a corner snipped off. Drizzle the sauce over each avocado.
- Garnish with extra cilantro, if desired.