• Terri Windover

Chicken Taco Avocados


Serves: 6

INGREDIENTS: For the filling:


1 c. black beans, cooked

  • 1 c. canned corn

  • 1 4-oz. can green chiles, divided

  • 1 c. Shredded chicken

  • 1 c. shredded cheddar, plus more for topping

  • 1 package Taco Seasoning

  • 2 tbsp. fresh cilantro, plus more for topping

  • 3 ripe avocado

For the dressing:

  • 1 c. ranch dressing

  • 1/4 c. lime juice

  • 1 tbsp. fresh cilantro

  • 1 tsp. kosher salt

  • 1 tsp. fresh ground black pepper

DIRECTIONS: Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined.

Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.

Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.

Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.

Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately. 

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