Southwestern Stuffed Tomatoes

Nothing says summer like fresh and juicy tomatoes! Here is a quick and easy vegetarian recipe for when you have an abundance of tomatoes from your garden. Tomatoes are hollowed out and stuffed with a zesty southwestern-style filling. No need to fire up the grill or turn on the oven, the only thing cooked here is the filling! These incredible stuffed tomatoes can be served as a main dish or side dish to any summer meal.

Southwestern Stuffed Tomatoes

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Ingredients:

  • 4 large tomatoes
  • 2 teaspoon canola oil
  • 1/3 cup red onion, diced
  • 1 jalapeno, seeded and minced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1 (15 ounce) can vegetarian black beans, drained and rinsed
  • 3/4 cup crushed tortilla chips
  • 3/4 cup shredded Monterey Jack cheese
  • Minced zest of 1 lime
  • 4 teaspoons sour cream

Directions:

  1. Slice off a ½-inch top of each tomatoes; set aside. Using a spoon, core the inside of each tomato by scooping out the seeds and flesh. Reserve 1/2 cup of the tomato flesh and 1/4 cup of the tomato juice. Sprinkle the inside of each hollowed out tomato with salt and invert them on a paper towel lined plate to drain excess liquid.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, and garlic and cook until onion begins to soften. Stir in salt, cumin, coriander and red pepper flakes; cook 30 seconds, stirring constantly. Add beans and stir to coat beans with spices. Add the reserved tomato juice and cook until beans are thoroughly heated. Using a potato masher, mash 1/4 of the beans in the pan; stir to mix together.
  3. Remove from heat and stir in crushed tortilla chips, cheese, zest and reserved tomato flesh. Stir to combine. Divide filling among hollowed tomatoes. Top each tomato with a teaspoon of sour cream; serve warm.

Yields: 4 servings, 350 calories per serving

Source: adapted from Cuisine Lite Fresh and Fabulous

13 Responses to “Southwestern Stuffed Tomatoes”

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    1
    Rufus' Food and Spirits Guide — July 6, 2011 @ 11:33 am

    Looks great and I love the no turning on the oven part!

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    2
    Caroline — July 6, 2011 @ 12:54 pm

    I love southwestern flavors. These tomatoes look delicious, Christina! What a perfect side dish.

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    Monica — July 6, 2011 @ 12:58 pm

    Our garden is soon to be overflowing with tomatoes, so I’ve been looking for tomato recipes. This one looks great! Love anything with a Mexican flair.

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    Junia @ Mis Pensamientos — July 6, 2011 @ 1:19 pm

    ahhh i love stuffed tomatoes!!! they look fabulous! :D

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    Dana@TheSundaySweet — July 6, 2011 @ 2:04 pm

    I’ve never tried stuffed tomatoes. Only stuffed bell peppers, and honestly I’m not a huge bell pepper fan, so these tomatoes look even better to me. The filling sounds so yummy with all the spices. Love this post, Christina! xo

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    The Teenage Taste — July 6, 2011 @ 2:07 pm

    These look delicious. I have 25 tomato plants in my backyard garden, so when they are ready for picking I’ll be sure to make this! YUM!

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    katshealthcorner — July 6, 2011 @ 2:54 pm

    Absolutely gorgeous!!!!!!

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    8
    happywhennothungry — July 6, 2011 @ 6:35 pm

    Wow these look amazing especially with some fresh, seasonal tomatoes. Yum!

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    Maris (In Good Taste) — July 6, 2011 @ 6:57 pm

    These look so great and I love the fact that we don’t have to turn on the oven!

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    Nicole — July 7, 2011 @ 6:50 am

    Hmmm, I think this recipe is a must-try!

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    freshandfoodie — July 8, 2011 @ 3:32 pm

    These look really good. I’m diggin’ all the Mexican flavors goin’ on. Yum.

  12. Pingback: Strawberries ‘n Cream Muffins | Sweet Pea's Kitchen

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    Tamara — July 30, 2013 @ 10:55 am

    These stuffed tomatoes are amazing. Being from Austria, I haven’t yet eaten anything like it before. Yesterday we gave them a try, and absolutely loved them :-)

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