Prepare a grill for medium-high heat.
For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper.
For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper.
To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.
If your avocados are overly ripe, they may be more difficult to handle on the grill.
Recipe courtesy of The Kitchen