Southwestern Stuffed Tomatoes

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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.

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Southwestern Stuffed Tomatoes

Servings: servings, 350 calories per serving

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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

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Instructions

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.
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.
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.

Author: Laura