Looking for your next favorite lunch obsession? These Baked Corn and Quinoa Stuffed Avocados are my absolute favorite! These would also be great for football/tailgating season too since they are the perfect size to also serve as a snack. I hope you enjoy them as much as I do!

Ingredients:

• 1 whole avocado
• 1 cup corn
• 1/4 cup vegan mayo
• 1/4 cup vegan sour cream 
• Cotija cheese: 1/4 to 1/2 cup, crumbled (or queso fresco)
•  1 tablespoon lime juice 
• 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/2 teaspoon salt (plus black pepper to taste)
• 1/4 cup fresh cilantro (chopped) 
• 1 tablespoon minced red onion
• 1 cup cooked Tri-colored quinoa 
• 4 thinly diced cherry tomatoes 
• 2 tbsp vegan shredded cheddar cheese 
• 2 tsp vegan chipotle mayo

Instructions:

1. Preheat oven to 350 degrees.
2. In a skillet, lightly char corn. Add quinoa, minced red onion, and finely chopped cherry tomatoes. Stir to combine. Remove from heat and place in large mixing bowl. 
3. Add vegan mayo, vegan sour cream, lime juice, smoked paprika, chili powder, salt, pepper, and cilantro to the large bowl mixture and combine all together. 
4. Slice the avocado in half and remove the pit. Brush the cut sides lightly with olive oil. (Optional: Scoop out a tiny bit of the center to make a larger cavity).
5. Fill the avocado halves by spooning the bowl mixture generously into the center of each avocado half. Add vegan cheddar cheese shreds to the top.
6. Place the stuffed avocados on a baking sheet and bake at 350°F for 10 to 12 minutes (or broil for 3–5 minutes) until warm and the top cheese is slightly melted and bubbly.
7. Remove from oven and top with extra vegan cheese, fresh cilantro, and vegan chipotle Mayo. Serve with lime wedges. Enjoy!