- Oil, to sauté
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 2 cans red beans, drained and rinsed
- 2 cans sweet corn drained and rinsed
- 8-10 avocados
- Juice of 4 limes
In a drizzle or two of oil, sauté onions until transparent. Add garlic and cook until fragrant. Add the rest of the ingredients and cook until veggies are soft but still crisp to bite and the beans are heated through.
Slice open and pit the avocados then scoop them from their outer skin. Top each avocado with succotach and a splash of lime juice.