1 tablespoon fresh cilantro, chopped, plus more for garnish
1/2 teaspoon cumin
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
1/2 teaspoon onion powder, divided
1/2 teaspoon garlic powder, divided
1/4 + 1/8 teaspoon black pepper, divided
1 tablespoon tahini
1 teaspoon olive oil
1 teaspoon water
1 teaspoon hot sauce
1/2 teaspoon paprika
(Optional) Heat up grill. Place avocados flesh side down on grill and cook for about 2 minutes. Transfer to a plate.
In a medium bowl, combine black beans, corn, tomatoes, cilantro, cumin, chili powder, 1/2 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Mix until combine.
Spoon mixture into the cavity of each avocado.
In a small bowl, place tahini, olive oil, water, hot sauce, paprika, 1/4 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper. Mix until smooth.
Transfer the tahini mixture into a squeeze bottle or zip bag with a corner snipped off. Drizzle the sauce over each avocado.