Mexican Topped Avocados
If you’d like to bump up the protein factor, add some beans on top of the avocado before distributing the cheese. Some beans are higher in carbs, but they are counterbalanced by the fibre and are accepted on low-carb diets in small amounts. Try a spoonful of lentils, black beans or pinto beans.
Equipment
- Airfreyer
Ingredients
- 1 cup seeded and diced tomatoes
- ¾ tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 ½ tablespoons chopped fresh coriander
- 1 small jalapeño seeded and finely chopped
- 2 cloves garlic peeled and minced
- ¾ tablespoon peeled and diced red onion
- ½ teaspoon salt
- 2 large avocados halved and pitted
- 3 tablespoons vegan Cheddar
Instructions
- Combine tomatoes, lime juice, lime zest, coriander, jalapeño, garlic, onion and salt in a medium bowl.
- Cover and refrigerate until ready to use.
- Preheat air fryer at 180°C for 3 minutes.
- Place avocado halves, cut sides up, in ungreased air fryer.
- Distribute cheese to top of avocado halves.
- Cook for 4 minutes.
- Transfer avocados to a large serving plate, garnish with tomato mixture and serve.