Stuffed Half-Avocados with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Crisp avocado halves filled with a zesty quinoa and black bean mixture, topped with a drizzle of tahini and fresh herbs. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs avocados, quinoa, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, halved and pitted avocados
• 1 cup, rinsed and drained quinoa
• 1 can (15 oz), drained and rinsed black beans
• 1/2 small, finely diced red onion
• 1/2 medium, diced tomato
• 2 tbsp tahini
• 1, juiced lime
• 1/4 cup, chopped cilantro
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place avocado halves on a baking sheet, cut side up.
2. Step 2: In a bowl, combine quinoa, black beans, red onion, tomato, tahini, lime juice, cilantro, olive oil, salt, and pepper. Mix until well combined.
3. Step 3: Spoon the quinoa mixture into the avocado halves, pressing gently to pack.
4. Step 4: Bake for 15-20 minutes until the avocado is tender and the edges are slightly caramelized.
5. Step 5: Let cool slightly before serving.