fbpx Print
Square photo of 3 stuffed avocados

Stuffed Avocados

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 2-4 1x
  • Appetizers
  • American
  • Vegan

Servings 2-4 1x

Scale Tap or hover over number to scale servings

These 7-ingredient stuffed avocados are a light, easy, and extremely flavorful appetizer. Delicious and ready in just 10 minutes!


  • 1/2 cup canned or cooked black beans (75 g), any other beans will do
  • 2 tbsp canned or cooked from frozen corn kernels
  • 2 tbsp red onion, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp salsa
  • 4 cherry tomatoes, finely chopped
  • 2 medium ripe avocados


  1. To make the filling, add all the ingredients to a mixing bowl (except the avocados) and stir until well combined. Feel free to sautée the black beans in a skillet with some olive oil if you prefer them hot, but that is not necessary.
  2.  Slice the avocados in half and remove the seeds.
  3. Top the avocados with the filling.
  4. Serve your stuffed avocados immediately.
  5. Best when fresh, you can squeeze some lemon juice on top to prevent oxidation if you’re not going to eat them right away.


  • Feel free to customize your stuffed avocados recipe with any type of beans, onion, fresh herb, sauce, or veggies you have on hand.
  • Add or omit any ingredients you want, such as bell pepper. This recipe will always be delicious!
  • Although I didn’t use any, feel free to incorporate some sea salt to enhance all the flavors.
  • You could also incorporate other ingredients like chopped tempeh bacon, vegan sour cream, or some vegan mayonnaise. Go ahead and incorporate your favorite toppings!


  • Serving Size: 1/4 of the recipe
  • Calories: 243
  • Sugar: 1.7 g
  • Sodium: 65 mg
  • Fat: 19.9 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 15.7 g
  • Fiber: 9 g
  • Protein: 4.1 g