Southwestern Stuffed Tomatoes



  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

Note: you can substitute the black beans for any type of bean you prefer.

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