When the sun is shining, and it’s a gorgeous weekend, I try not to spend any more time inside than I have to. For us, that means quick and easy dinners that taste as fresh and as bright as our sunny evenings al fresco. Today I’m whipping up these little babies in 15 minutes tops!
Southwest Stuffed Avocados (makes 8 stuffed halves)
1 cup shredded or diced chicken
1 can black beans, drained
1 can rotel with green chiles, drained
2 tbsp taco seasoning
4 avocados, halved and pitted
Shredded cheddar cheese
Preheat oven to 425 degrees.
Mix together the chicken, black beans, rotel, and taco seasoning.
Add a heaping scoopful of the stuffing mixture into each of the avocado halves.
Top with shredded cheddar cheese.
Bake at 425 for 13-15 minutes.
That’s it! Enjoy!