From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Southwestern Black Bean Stuffed Tomatoes
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Instructions
1
|
Preheat the oven to 350F.
The Stuffing
1
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Sauté and salt (½ teaspoon salt) the finely chopped onions in a little bit of olive oil.
2
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Lower the heat to a low medium and add in the crushed garlic.
3
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Cook on low until the onions are translucent about 5 to 6 minutes.
4
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Place the cooked onions and garlic, blackbeans, bell peppers, and spices in to a medium size bowl.
5
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Mix in the breadcrumbs, shredded cheese, jalapenos, salt (1 teaspoon) and egg and set the mixture aside.
The Tomatoes
1
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Using a sharp paring knife, core the top of the tomato removing the stem creating a well for the the stuffing.
2
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Scoop the stuffing mixture in to the wells of the tomatoes.
3
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You could use spoons to do this, but the ceramic artist in me thinks it's just easier to get your hands dirty.
4
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Place the stuffed tomatoes on a parchment paper lined cookie sheet and bake in the oven at 350F.
5
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Bake for approximately 25 to 35 minutes.
6
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Let cool for 10 minutes before serving.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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