An 11-minute stuffed avocado recipe with spicy beans and feta offers a healthier, tastier alternative to avocado toast, packed with vegetarian protein. The dish, shared by culinary experts at Good Food, swaps the extra carbohydrates of toast for a protein-rich filling.
Why Choose Stuffed Avocados?
While avocados are rich in beneficial fats, fibre and vitamins, the toast they are often served on can leave you feeling bloated and lethargic due to extra carbohydrates. For a quick yet wholesome option, stuffed avocados provide a satisfying alternative.
A culinary expert at Good Food said: "This super speedy meal is packed with vegetarian sources of protein-top creamy avocados with spicy kidney beans and crumbled cheese."
Ingredients and Method
The recipe takes just 11 minutes to prepare and yields portions for up to two people. It requires half a teaspoon of cumin seeds, a 210g can of red kidney beans, one large lime, three tomatoes, one banana shallot, one green chilli, a handful of coriander, 85g of feta, and one large or two small avocados.
To make it, lightly toast the cumin seeds in a small pan, then combine them with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander in a large bowl. Crumble in the feta and gently fold everything together. Spoon the mixture generously onto avocado halves, garnish with additional coriander leaves, and finish with a squeeze of lime wedges.
Tomato Confit as Another Alternative
For a savoury option on toast that avoids avocados entirely, tomato confit is an excellent choice. Culinary experts describe it as a "savoury-sweet" delight that is "jammy," deeply satisfying, and bursting with flavour.
A chef at the Mediterranean Dish said: "This confit tomato recipe is inspired by the tradition of preserving summer's bounty. This gentle method not only concentrates the flavour of the tomatoes, but also preserves their soft, silky texture and infuses the oil with tomato essence and those of garlic and herbs. The oil itself becomes just as delicious as the tomatoes!"
The recipe, courtesy of the Mediterranean Dish, serves up to eight people or yields three cups. Preparation takes 10 minutes, followed by two hours of cooking on low heat.
