“Loaded Avocados with Tofutti Chipotle Crema”
This is a guest post by Bianca Phillips.
Perfect for any fiesta . . . get a load of these “Loaded Avocados!”
What you’ll need . . .
3 ripe but firm avocados
1 Tbsp. olive oil
1/2 large yellow onion, chopped
1 8-ounce package sliced mushrooms
3 cloves garlic, minced
1 14-ounce can black beans, drained and rinsed
1/4 cup water
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp cayenne pepper
For the crema:
1 cup Tofutti Better Than Sour Cream
2 chipotle peppers in adobo sauce, chopped
1 tsp. onion powder
How to make it . . .
Split the avocados, remove the pits, and place them rounded-side down on a plate.
Heat the oil in a large skillet. Add the onion and cook on medium-heat for 2-3 minutes or until it begins to soften. Add the mushrooms and saute for about 10 minutes to allow the mushrooms to cook down and the onions to begin to caramelize. Add the garlic, and saute a couple more minutes or until mushrooms and onions are soft.
Add the black beans, water, nutritional yeast, cumin, garlic powder, salt, and cayenne. Cook for about 5-7 minutes or until heated through and most of the water has been absorbed.
Meanwhile, in a blender, combine Tofutti Better Than Sour Cream, peppers, and onion powder. Blend until smooth.
To serve, spoon about a cup of the bean mixture over the avocado halves. Drizzle with chipotle crema and top with salsa.
Visit Bianca at www.vegancrunk.blogspot.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.