Southwestern Stuffed Tomatoes
- 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
- 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.
Yields: 4 servings, 350 calories per serving
Note: you can substitute the black beans for any type of bean you prefer.
Printed From: www.sweetpeaskitchen.com