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Camp Chef Grilled Avocado with Black Bean and Corn Salsa

Ingredients

  • 4 Hass Avocados halved
  • 1 bag of blue corn tortilla chips
  • 2 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil

Black Bean and Corn Salsa:

  • 8 oz whole corn strained
  • 8 oz black beans strained
  • 1 med tomato diced
  • 1/2 med white onion diced
  • 1 Tbsp cilantro chopped fine
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt & pepper to taste

Instructions

  • Combine salsa ingredients.
  • Heat grill to medium-high heat. Remove pits from avocados and brush first with lemon juice, then extra virgin olive oil. Place avocados skin side down on barbeque grill for 2 minutes, turn and grill for 2 more minutes. With a spatula, carefully remove avocados from grill and spoon salsa into seed pits. Stick a chip in avocado and serve!

Notes

Find out more about Camp Chef products HERE.