vegan stuffed avocados

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Stuffed Avocados (aguacates rellenos) from Mexico

 

Recipe By :Troth Wells 2001 Global Vegetarian Cooking

Serving Size : 4 Preparation Time :0:05

Categories : Appetizers Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 avocado -- halved and pitted

1 tablespoon sweet corn

1/2 green bell pepper -- finely chopped

2 tomatoes -- finely chopped

1/2 teaspoon chili powder

1 garlic clove -- crushed

1/2 lemon -- juice

oil

salt and black pepper

 

1. Combine the corn with the bell pepper and tomatoes in a bowl.

 

2. Mix the dressing of oil, lemon juice, garlic, salt and pepper and then pour

this over the salad vegetables, stirring well.

 

3. Heap the mixture onto the avocados and sprinkle lightly with chili powder

before serving.

 

Description:

" vegan: spicy corn, garlic, tomatoes "

Source:

" Quick and Easy Recipes from Around the World "

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Per Serving (excluding unknown items): 184 Calories; 16g Fat (69.2% calories

from fat); 3g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 3 Fat.

 

Serving Ideas : salad or appetizer

 

NOTES : The early Mexicans were busy cultivating peppers, squash and avocados

some 9000 years ago -- about the same time as their counterparts in the Middle

East. Two thousand years later they were growing maize/sweet corn and beans and

around 700 AD came tomato cultivation. These crops still lay a central part in

Mexican food. This dish is quick to make and very refreshing. In summer time,

when lighter meals go down well, it could make a main dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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