Southwestern Black Bean Stuffed Tomatoes

Preheat the oven to 350F.

Sauté and salt (½ teaspoon salt) the finely chopped onions in a little bit of olive oil.

Lower the heat to a low medium and add in the crushed garlic.

Cook on low until the onions are translucent about 5 to 6 minutes.

Place the cooked onions and garlic, blackbeans, bell peppers, and spices in to a medium size bowl.

Mix in the breadcrumbs, shredded cheese, jalapenos, salt (1 teaspoon) and egg and set the mixture aside.

Using a sharp paring knife, core the top of the tomato removing the stem creating a well for the the stuffing.

Scoop the stuffing mixture in to the wells of the tomatoes.

You could use spoons to do this, but the ceramic artist in me thinks it's just easier to get your hands dirty.

Place the stuffed tomatoes on a parchment paper lined cookie sheet and bake in the oven at 350F.

Bake for approximately 25 to 35 minutes.

Let cool for 10 minutes before serving.