Tex-Mex Loaded Avocados with Cheese Sauce

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Tex-Mex Loaded Avocados with Cheese Sauce

These Tex-Mex Loaded Avocados with Cheese Sauce are simple, can be made in less than 1/2 an hour and are full of flavour and comfort! Whenever I think of avocado, this video comes to mind. Anyone else?  This recipe is made with only a few simple ingredients: red onion, black beans, quinoa, and avocados. Yet, it tastes SO damn good. The plant-based cheese sauce is of course dairy-free and gluten-free. The cheese recipe is versatile and can be used as a spread or dip on vegetables, grain bowls, bread, and so much more. Nutritional yeast gives the sauce its cheesy flavour. Not sure what nutritional yeast is? It’s a deactive yeast that’s grown on molasses and packed with vitamin B-12. I buy mine from Bob’s Red Mill.  Enjoy the recipe and be sure to share your feedback in the comments! 

Tex-Mex Loaded Avocados with Cheese Sauce
Serves 6
An avocado appetizer or main dish that's full of flavour and comfort. Makes six avocado halves.
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For the loaded avocados
  1. 3 avocados, pitted and skins removed
  2. 1/2 cup quinoa
  3. 1 red onion, diced
  4. 2 tsp grapseed oil
  5. 3 cloves garlic, peeled and minced
  6. 1 tbsp smoked paprika
  7. 1/4 to 1/2 tsp cayenne pepper
  8. 1/2 tsp pink himalayan salt
  9. 1/4 tsp black pepper
  10. 1 1/2 cups black beans
  11. 1 cup microgreens or other greens of choice
Optional toppings
  1. Green onions, sliced
  2. Cilantro, chopped
For the cheese sauce (makes about 1 cup)
  1. 1 cup raw cashews, recommended to be soaked 1/2 hour but not necessary
  2. 1 red bell pepper
  3. 3 tbsp nutritional yeast
  4. 1 tbsp extra virgin olive oil
  5. 1 tsp apple cider vinegar
  6. 1 tsp onion powder
  7. 1/2 tsp turmeric powder
  8. 1 clove garlic
  9. Additional water for blending
Make the cheese sauce
  1. In a food processor, combine all ingredients and process until smooth. Add water, 1 tbsp at a time, until you reach desired sauce consistency. The sauce will thicken over time.
Cook the quinoa
  1. Add the quinoa to 1 cup water and bring to a boil. Reduce heat to low, cover, and let simmer for approximately 15 minutes or until all the liquid has been absorbed.
Prepare the tex-mex filling
  1. In a large pan, heat grapeseed oil over medium heat. Once the oil starts to shimmer, add the onion and garlic and sauté for 5 - 6 minutes, until softened.
  2. Stir in the smoked paprika, cayenne pepper, salt and pepper. Add the black beans and quinoa. Sauté for a few minutes.
Assemble the loaded avocados
  1. Fill each of the avocado halves with the tex-mex filling. Top the avocados with greens and any additional toppings. Serve with the cheese sauce. Enjoy!
Notes
  1. Store leftover cheese sauce in the refrigerator in an airtight container. Consume within 3 - 4 days.
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