Mexican stuffed avocado

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Including some more of the goodies from Mextrade, I’ve made a super healthy, super tasty vegetarian meal.

  • 150g sweetcorn
  • 1 tsp dried coriander
  • 1 finely chopped red onion
  • 1 tablespoon finely chopped jalapeno (I used La Costena sliced jalapenos)
  • 1 tablespoon finely chopped chipotle (I used La Costena chipotle peppers)
  • 120ml sour cream
  • 2 avocados, cut in half and pit removed
  • 1 lime cut into wedges
  • Olive oil

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Cook the sweetcorn and allow to cool. Put into a bowl and mix with the coriander, red onion, jalapenos, chipotles and sour cream. Season.image

imagePreheat the grill and drizzle some lime juice and olive oil over the avocado halves. Grill cut side down for five minutes. Flip over and fill the avocados with the spicy filling. Grill for five minutes and serve with couscous.

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