Mexican-style meals featuring Mexican Hass avocados are fun for everyone, including the cook! Both recipes featured here are fast to put together. In Mexican Green Rice with Chicken and Avocados (pictured), for example, leftover rice and chicken team up with luscious Mexican avocados and a few other ingredients in a no-cook main dish loaded with nutrients, color and South-of-the-border flavor.

And, what could be easier than Build-Your-Own Tostadas! Each crisp tortilla comes with a base of warm refried beans and diced avocados. At the table or a buffet, everyone piles on their favorite toppings, including shredded chicken or pork, tomato, corn kernels, pumpkin seeds, cheese, salsa…until it’s just right! These tostadas are tasty, creative and so much fun to eat.

With their creamy texture, delicate flavor and cool color, avocados from Mexico are equally appealing for family dinners or casual entertaining. Mexican avocados are in supermarkets through May and can be identified by their dark pebbly skin and pear-like shape. Select a ready-to-eat avocado that yields when gently pressed with your thumb—or ripen firm avocados at room temperature in your kitchen.

Nutrient-dense avocados help meet our daily need for fiber, potassium, folic acid and other B-vitamins, and vitamin E. Avocados are valued by dieters and diabetics who are limiting their carbohydrate intake—and the mono- and poly-unsaturated “good” fats in avocados are recommended as part of a heart-healthy diet. Avocados also contain antioxidants believed to lower blood cholesterol and help prevent some kinds of cancer.

3 cups cooked rice
1 can (19-ounce) black beans, drained and rinsed
1 cup chopped fresh tomato
1 cup shredded lettuce
1/4 cup chopped cilantro
1/2 cup prepared oil and vinegar salad dressing, divided
2 cups cooked chicken cubes
2 ripe Mexican avocados, halved, pitted, peeled and cut in 1-inch cubes

In a large bowl, combine rice, beans, tomato, lettuce, cilantro, and half of the salad dressing; toss. Arrange on a platter, lined with lettuce, if desired. In the same bowl, combine chicken, avocados and remaining half of the dressing. Spoon over rice salad.

YIELD: 6 portions
Photo Number: MA-11

2 ripe Mexican avocados, halved, pitted, peeled, and diced
2 tablespoons lime juice
1/2 teaspoon salt
1 (16-ounce) can refried beans
12 prepared tostada shells from a 4.5-ounce package* Meat and vegetable toppings (see directions)

In a medium-sized bowl, toss avocados with lime juice and salt; set aside. In a small saucepan, over medium-low heat, warm refried beans. Spread each tostada shell with about 2 tablespoons refried beans, spreading beans to the edges. Spoon about 1/4 cup avocado mixture over beans. In small bowls, offer toppings such as: shredded barbecued beef or pork, shredded iceberg lettuce, grated Jack cheese, prepared salsa, chopped tomato, sliced green onions, sliced radishes, olives and corn kernels.

YIELD: 6 portions

* If prepared tostadas are not available, arrange corn tortillas in a single layer on a baking sheet. Bake in a 450°F oven until crisp, 3 to 5 minutes.

While Mexican Hass avocados are in season, why not enjoy them to the max?

Super-Guac: Make quick guacamole by mashing ripe Mexican avocados with a little prepared salsa and lime juice. Surround the bowl with dippers such as tortilla or bagel chips, steamed shrimp and jicama sticks.

Avo-Nachos: Spread restaurant-style tortilla chips with refried beans and sprinkle with grated Jack cheese. Microwave just until the cheese melts, then top each one with a thin avocado slice and a dot of salsa.

Chili con Aguacate: Along with the usual shredded cheese and chopped onions, serve a bowl of diced avocado as a condiment for chili.

Party Sandwiches: Spread sandwich rolls with mayo, then layer with smoked turkey or chicken, sliced avocado, juicy tomato and baby spinach leaves. Cut in quarters and spear each piece with a frilled toothpick.

Chick-Olé: Fill the centers of Mexican avocado halves with your favorite chicken or tuna salad. Serve on a bed of dressed salad greens.

Tater Toppers: Blend a little sour cream into mashed avocados, and season to taste with salt, black pepper and lime juice. Serve big dollops on baked potato halves.

Keep luscious Mexican Hass avocados on hand for guacamole, salads, sandwiches and other good things. Photo#: MA-12 (Please credit Mexican Avocados)

This hearty chicken and rice entrée is crowned with well-seasoned chunks of Mexican avocado. Photo#: MA-11 (Please credit Mexican Avocados)