Celebrate Cinco de Mayo this week with a delicious and nutritious feast! Southwest Stuffed Avocados 1.5 pounds (675 g) boneless skinless chicken breasts ¾ cup (200 g) zesty Italian dressing 2 teaspoons (10.6 g) minced garlic ½ tablespoon (3 g) ground cumin ½ tablespoon (3 g) chili powder 3 tablespoons (42 g) dry ranch dressing mix ½ cup (114 g) water 1 15 oz can (425 g) black beans, rinsed 1 15 oz can (425 g) fire roasted tomatoes 1 4 oz can (113 g) chilis (desired spice level) 6 large avocados (firmer work best) Cojita cheese (crumbled) Instructions Add chicken to a crockpot. Combine Italian dressing, chili powder, cumin, ranch dressing, and water in a small bowl. Pour over chicken and cook on low for 5-6 hours (or high for 3-4 hours). Remove chicken from crockpot and shred. Add chicken back to the crockpot. Add black beans, tomatoes, and chilis to the crockpot. Stir to mix well. Heat until desired temperature (~30 minutes on low). Cut avocados in half lengthwise...