Mexican Stuffed Avocados
Move over, smashed avo on toast. These fresh and flavoursome Mexican stuffed avocados are going to become your new favourite go-to breakfast.
Ingredients
- 1/2 cup sour cream
- 4 Hass avocados, halved, deseeded
- 1/4 cup coriander leaves (plus extra to serve)
- 1/4 cup continental parsley
- 1/4 iceberg lettuce, finely shredded
- 1 lime (plus 8 extra wedges to serve)
- 1 tsp dried oregano
- 1 1/2 tsp smoked paprika
- 2 tbs tomato paste
- 400g red kidney beans, rinsed, drained
- 500g lean pork mince
- 2 tbs olive oil
- 2 tbs shredded cheese (to serve)
Tomato & Onion Salsa:
- 1 tomato, finely chopped
- 1 red onion, thinly sliced
- 2 tbs organic apple cider vinegar
- 1 tsp brown sugar
Method
- To make the tomato & onion salsa, toss onion, sugar and a pinch of salt in a bowl. Add vinegar and tomato, stirring to combine. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add mince, oregano and paprika and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add tomato paste and cook for 1 minute or until mixture has darkened slightly. Add beans and cook, stirring, for 4 minutes or until beans start to crisp up. Season.
- Stir coriander through salsa. Squeeze lime over avocado, then top each half with mince mixture, a dollop of sour cream, lettuce, cheese and extra coriander. Serve with salsa and extra lime wedges.
