Baked avocado with kidney beans, paprika and tomato

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Recipe by Damaris Beems Course: Lunch, SidesCuisine: Latin America
Servings

4

Preparation

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Warm avocado. Yes, yes that’s possible. And it’s also very tasty. Especially with this very tasty and spicy filling. The creamy melted coconut cheese tops it off. A delicious lunch dish, at least that’s what I make it for.

Ingredients

  • 2 ripe avocado’s

  • 250 gram cherry tomatoes

  • 1 pepper

  • 2 onions

  • 2 cloves garlic

  • 1 can kidney beans

  • 1 red chili pepper

  • 0,5 table spoon cumin powder

  • 1 table spoon rounded coriander

  • 0,5 bouquet fresh coriander

  • 75 gram kokos cheese

  • salt and pepper

  • lime

Preparation

  • Cut the avocados in half and remove the stone.
    Fry the finely chopped onion, bell pepper and garlic in the olive oil. It should be baked nice and golden. Then add the cumin, coriander powder and the red pepper. Stir well again. Now you can also add the kidney beans. And the halved tomatoes. Let it simmer for 5 minutes. Season with salt and pepper. Just before scooping this mixture onto the avocados, add the roughly chopped cilantro.
  • Heat a frying pan and place the avocados on top. Cover with aluminum foil or a lid and let it heat for 3 minutes. Then divide the kidney bean mixture over the avocados. Try not to spill.
    Now divide the coconut cheese over the avocados and cover the pan again. Let it heat well for 5 minutes until the cheese has melted. And the cilantro.

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