20-Minute Instant Pot Zesty Mexican Lentil-Stuffed Avocados (High-Fiber)
A vibrant, nutrient-dense dinner featuring creamy avocado halves loaded with spiced lentils, corn, and tomatoes, all pressure-cooked in minutes. This high-fiber, vegetarian meal is a satisfying and flavorful twist on stuffed avocados.
Ingredients
Ingredients
- 1 cup brown lentils rinsed and drained
- 1 cup vegetable broth low sodium
- 1 cup fire-roasted diced tomatoes canned, undrained
- 1 cup frozen corn
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 ripe avocados halved and pitted
- 1/4 cup fresh cilantro chopped, for garnish
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Store leftover lentil filling in an airtight container in the refrigerator for up to 4 days. Store stuffed avocados separately and assemble just before eating to prevent browning. Make-Ahead: The lentil filling can be made up to 2 days in advance and reheated on the stovetop or in the microwave. Variations: Add a pinch of smoked paprika for a smokier flavor. For extra creaminess, top with a dollop of dairy-free sour cream or a sprinkle of shredded cheese.