Ingredients

• 1 cup canned black beans (about half a 15-ounce can), drained and rinsed
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons finely diced red onions
• 1/4 teaspoon ground cumin
• 2 plum tomatoes, seeded and diced
• 1 lime, juiced
• 1/2 red or green bell pepper, diced
• 1/2 jalapeno, finely diced
• Salt and freshly ground black pepper
• 2 medium avocados (not too ripe), sliced in half and pitted
• 1 tablespoon olive oil
• 1/2 teaspoon chile powder
• Salt and freshly ground black pepper
• Tortilla chips, for serving

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Instructions

1. Prepare a grill for medium-high heat.
2. For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper.
3. For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper.
4. To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.