Grilled Avocado Stuffed with Black Bean Salsa

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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Black Bean Salsa:

1 cup canned black beans (about half a 15-ounce can), drained and rinsed

2 tablespoons chopped fresh cilantro

2 tablespoons finely diced red onions

1/4 teaspoon ground cumin

2 plum tomatoes, seeded and diced

1 lime, juiced

1/2 red or green bell pepper, diced

1/2 jalapeno, finely diced

Salt and freshly ground black pepper

Grilled Avocado:

2 medium avocados (not too ripe), sliced in half and pitted

1 tablespoon olive oil

1/2 teaspoon chile powder

Salt and freshly ground black pepper

Tortilla chips, for serving


  1. Prepare a grill for medium-high heat.
  2. 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.
  3. 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.
  4. To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips. 

Cook’s Note

If your avocados are overly ripe, they may be more difficult to handle on the grill.