Bite-sized taco fillings served in creamy avocado halves, topped with melted cheese and fresh garnishes.

2 ripe avocados

1 cup ground beef, turkey, or chicken

½ cup canned black beans, rinsed and drained

1 cup diced tomatoes (fresh or canned)

¼ cup red onion, finely chopped

½ cup corn (fresh, canned, or frozen)

1 tsp chili powder

½ tsp cumin

½ tsp paprika

Salt and pepper, to taste

½ cup shredded cheddar cheese

¼ cup sour cream

2 tbsp fresh cilantro, chopped

Lime wedges for serving

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In a medium skillet, cook the ground beef (or turkey/chicken) over medium heat until browned and cooked through. Drain any excess fat.
Add the black beans, diced tomatoes, corn, red onion, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine and simmer for about 5 minutes until heated through.
While the mixture is simmering, cut the avocados in half lengthwise, removing the pit. Gently scoop out a small portion of the flesh to create a larger cavity for the filling. Set aside the scooped avocado for another use, if desired.
Once the taco filling is ready, carefully spoon it into each avocado half, packing it tightly.
Sprinkle the shredded cheddar cheese on top of each stuffed avocado.
Preheat the broiler on your oven. Place the stuffed avocados under the broiler for about 2–3 minutes, or until the cheese is bubbly and starting to golden. Keep a close eye on them to avoid burning!
Remove from the oven and top each mini taco stuffed avocado with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve immediately with lime wedges on the side.

For a vegetarian version, use plant-based ground meat or load the avocados with just black beans, corn, and diced veggies.

If you like heat, add jalapeños or a drizzle of hot sauce to the taco filling.

Feel free to swap cheddar cheese with Monterey Jack, pepper jack, or even a vegan cheese alternative.

Top the stuffed avocados with salsa, guacamole, or tortilla chip crumbles for extra flavor and crunch.