This recipe post for Black Bean and Egg Stuffed Avocado is part of a sponsored campaign with DiMe Media and Hass Avocado Board.
However, all opinions expressed are my own.
One of my favorite breakfast foods of all time are breakfast tacos. I just love how satisfying they are and how they can be customized to different tastes and likes. The problem with breakfast tacos are the tortillas. As much as I love breakfast tacos, I can’t justify absorbing so many calories at my first meal of the day. So, to compromise, I put at twist on a favorite of mine – the Black Bean and Egg Stuffed Avocado.
BLACK BEAN AND EGG STUFFED AVOCADO
I am a huge avocado lover. The idea of for this Black Bean and Egg Stuffed Avocado was inspired by the growing popularity of using avocados for breakfast. I’ve tried the many varieties of avocado toast and have a special place in my heart for the baked avocado with eggs, but hadn’t really seen a breakfast taco-cado (breakfast taco in an avocado).
For this dish, I decided to take the Hass avocado halves and prepare them for stuffing.
I scrambled up two eggs and once cooked, added a 1/2 cup of black beans to the pan for the beans to warm and incorporate with the eggs. I then filled the Hass avocado halves with the egg and black bean mixture before topping them with traditional taco toppings including some shredded cheese, salsa, pickled jalapeño slice and some salt and pepper. They taste just like a breakfast taco!
Black Bean and Egg Stuffed Avocado
- 1 avocado
- 2 eggs
- 1/2 cup black beans drained and rinsed
- 4 tablespoons shredded cheese
- 2 tablespoons salsa
- pickled jalapeños
- salt and pepper
- Scramble eggs in a medium-hot frying pan. Once eggs are cooked, add black beans to warm beans and incorporate into the eggs. Cut the avocado in half and remove pit. Fill avocado halves with egg and bean mixture. Top mixture with shredded cheese, salsa and pickled jalapeños. Add salt and pepper to taste. Serve warm.
MY LATINO ROOTS, MY HEALTH & AVOCADOS
Growing up in my Latino household, good food choices weren’t always a priority. I was raised on bread and butter and the idea that “having a little weight on you” meant you were healthy. In the U.S. – Hispanics are twice as likely as non-Hispanics to develop type 2 diabetes, a fact I don’t take lightly given the fact that my father suffers from type 2 diabetes and my mother was recently diagnosed with high blood pressure.
I know today that eating well to maintain a healthy weight is one of the most important things I can do to lower my risk for type 2 diabetes. Diets rich in foods containing fiber have been found to potentially reduce the risk of type 2 diabetes. Avocados are a satisfying snack with 8% of your daily recommended value (DV) fiber per 1 serving of avocado. Also, remember that fiber adds bulk to your diet and can help provide a feeling of fullness.
This is a sponsored post. As always, opinions are own.
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.
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