A delicious stuffed avocado recipe featuring a mix of seasoned vegetables, kidney beans, and spices, topped with vegan sour cream and tortilla chips. Perfect for a healthy meal or snack.
1: Heat a little olive oil in a frying pan. Once hot, add the onion, peppers, and garlic, and fry for 8 minutes or until soft.
2: Stir in the spices and fry for a further 2 minutes.
3: Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.
4: Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.
5: Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.
6: Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and tortilla.
