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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: 4 servings, 350 calories per serving
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  • 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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  • 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

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Source: adapted from Cuisine Lite Fresh and Fabulous

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