Who says you need tortillas, sour cream and meat to enjoy Mexican food? This dish is vegan and gluten free. Bring it on.
Preheat oven to 200.
Sprinkle salt on slices of aubergine and allow to sit for 5 minutes.
Carefully halve and deseed all avocados.
Squeeze flesh with lime juice and sprinkle with salt and pepper.
Place in a baking dish lined with baking paper – set aside.
Saute shallot and aubergine in an oiled frying pan.
Stir in cumin and pour beans into pan.
Squeeze lime juice into the pan and allow to heat/simmer for 5 minutes.
Add salt and pepper to taste.
Stir through chopped coriander.
Fill avocado halves with bean mix and bake in oven for 15 minutes.
Serve with Roasted Capsicum and Tomato Salsa.