Southwestern Stuffed Tomatoes
Southwestern Stuffed Tomatoes are fresh tomatoes filled with seasoned black beans, tortilla chips, Monterey Jack cheese, lime zest, and sour cream.
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Servings: 4
Ingredients
- 4 large tomatoes
- 2 tsp canola oil
- 1/3 cup red onion diced
- 1 jalapeno seeded and minced
- 2 tsp garlic minced
- 1/2 tsp kosher salt plus additional salt for draining tomatoes if needed
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 can vegetarian black beans 15 oz, drained and rinsed
- 3/4 cup crushed tortilla chips
- 3/4 cup shredded Monterey Jack cheese
- Minced zest of 1 lime
- 4 tsp sour cream
Instructions
- Slice off a 1/2-inch top from each tomato.
- Set the tomato tops aside, if desired, for presentation.
- Using a spoon, carefully remove the seeds and flesh from the inside of each tomato.
- Reserve 1/2 cup of the tomato flesh and 1/4 cup of the tomato juice.
- Sprinkle the inside of each hollowed tomato lightly with salt.
- Place the tomatoes upside down on a paper towel-lined plate.
- Allow the tomatoes to drain while preparing the filling.
- Heat the canola oil in a large nonstick skillet over medium heat.
- Add the diced red onion, minced jalapeno, and minced garlic to the skillet.
- Cook, stirring occasionally, until the onion begins to soften.
- Stir in the kosher salt, ground cumin, ground coriander, and red pepper flakes.
- Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Add the drained and rinsed black beans to the skillet.
- Stir until the beans are evenly coated with the spices and aromatics.
- Add the reserved 1/4 cup tomato juice.
- Cook until the beans are thoroughly heated.
- Using a potato masher, mash approximately 1/4 of the beans in the skillet.
- Stir the mixture until the mashed beans and whole beans are evenly combined.
- Remove the skillet from the heat.
- Stir in the crushed tortilla chips, shredded Monterey Jack cheese, lime zest, and reserved 1/2 cup tomato flesh.
- Mix until the filling is evenly combined.
- Divide the warm black bean filling evenly among the hollowed tomatoes.
- Spoon the filling gently into each tomato, taking care not to split the tomato shells.
- Top each stuffed tomato with 1 tsp sour cream.
- Serve warm.
Notes
To make these Southwestern Stuffed Tomatoes gluten free, use certified gluten-free tortilla chips.
Confirm that the vegetarian black beans, Monterey Jack cheese, sour cream, spices, and canola oil are labeled gluten free.
Check the canned black beans carefully, as some brands may include additives or seasonings that contain gluten.
Use clean cutting boards, utensils, bowls, skillets, and serving plates to avoid gluten cross-contact.
If preparing this recipe for someone with celiac disease or a serious gluten sensitivity, verify every packaged ingredient label before cooking.