Cilantro, green onions and a dash of ground cumin provide a fiesta of flavor for a corn-and-black-bean filling. Large ripe beefsteak tomatoes are ideal, but if smaller ones are all you can find, double the number, and serve two per person.
- 4 large or 8 small ripe tomatoes
- 1 15.5-oz. can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar or soy cheddar cheese
- 3 green onions, sliced (about 1/4 cup)
- 3 Tbs. finely chopped cilantro
- 1 tsp. chili powder, or more to taste
- 1/2 tsp. ground cumin
- Preheat oven to 375F. Cut 1/4-inch-thick top off each tomato. Scoop out tomato pulp onto cutting board, being careful not to pierce sides or bottoms of tomatoes.
- Chop tomato pulp, and place in medium bowl. Add black beans, corn, half of shredded cheese, green onions, cilantro, chili powder and cumin. Mix well, and season to taste with salt and pepper.
- Fill tomatoes with bean mixture, and place them in lightly oiled 9x13-inch baking dish. Top with remaining shredded cheese, and bake 30 minutes, or until filling is heated through and tomatoes are tender.
- Serving Size: Serves 4
- Calories: 267
- Carbohydrate Content: 35 g
- Cholesterol Content: 15 mg
- Fat Content: 13 g
- Fiber Content: 10 g
- Protein Content: 12 g
- Saturated Fat Content: 4 g
- Sodium Content: 487 mg
- Sugar Content: 9 g