Southwestern Stuffed Tomatoes made with black beans, jalapeños, tortilla chips, cheese, onion, and sour cream—a cozy, spicy, satisfying meal.

this recipe

I wasn’t planning to make anything remotely impressive when this recipe happened. I was just hungry and frustrated because my kid had only eaten tortilla chips for dinner the night before, and our fridge had that “I should’ve gone grocery shopping three days ago” look.

But—plot twist—I had tomatoes. Like, a lot of tomatoes. Our neighbor (bless her green thumb) dropped off a basket of them like she was leaving a baby on the porch. I also had a jalapeño that was definitely on the verge of turning to mush, and a half-used can of black beans I couldn’t remember opening (it passed the sniff test, don’t worry). Toss in the bag of nearly empty tortilla chips and some cheese, and bam—Southwestern Stuffed Tomatoes were born.

Honestly, I didn’t expect to love them. But here we are.

Why You’ll Love This Southwestern Stuffed Tomatoes Recipe?

You know those recipes that feel like a happy accident? That’s what these are. They’re warm, savory, just a bit spicy, and kind of feel like a cozy version of nachos tucked into a juicy tomato. I mean, they’re messy, sure. Some of them split a little on the sides the first time I made them. But I didn’t care. I was too busy going back for a second helping.

What makes them work, at least for me, is how they land somewhere between a side dish and a full meal. They’re hearty, but not heavy. The crushed tortilla chips give a little crunch (especially if you eat them right away), the black beans make it feel filling and homey, and the sour cream on top pulls the whole thing together like a late-night diner plate—just way better.

Ingredient Notes:

Look, this isn’t one of those “you must have this exact thing or it won’t work” kind of recipes. You can improvise. I did. Here’s what I used and why it kinda works like magic:

• Big tomatoes – Beefsteak or something similar. I used whatever was ripest. You need them hollowable (not a word, but you get it).

• Canola oil – Just for the sauté. Olive oil would work too, but don’t use your fancy imported stuff here.

• Red onion – Adds sweetness. I’ve also used yellow in a pinch. Did it change the flavor much? Not really.

• Jalapeño – Gave it a nice kick without making it mouth-on-fire spicy. If you like things spicier, leave the seeds in.

• Garlic – I probably used more than two teaspoons. I always do. Garlic is life.

• Spices (cumin, coriander, red pepper flakes) – Honestly? If you only have cumin, it’s still going to taste great. Don’t stress.

• Black beans – From a can. Rinsed. I wasn’t about to soak dry beans on a Tuesday.

• Tortilla chips – The crumbs at the bottom of the bag. Perfect use for them.

• Shredded cheese – Monterey Jack is what I had. Pepper Jack could be fun. Cheddar would be fine too.

• Lime zest – Okay, this one surprised me. It makes the whole thing pop.

• Sour cream – That cool dollop at the end just makes it. Unless you forget it. I’ve done that, and it was still good.

How To Make Southwestern Stuffed Tomatoes?

I’m not a fan of recipes that sound like lab instructions. This is how it went down in my kitchen, with a little chaos and a lot of flavor.

Step 1: Hollow the tomatoes
Slice the tops off the tomatoes (about half an inch), and scoop out the guts. Not all of it—just enough to make a little bowl. I used a spoon, but a grapefruit knife would probably work better if you’re fancy like that. Save about ½ cup of the flesh and ¼ cup of the juice. Sprinkle the insides with salt and flip them upside down on paper towels to drain a bit. Nobody wants a soggy tomato bottom.

Step 2: Make the filling
Heat the oil in a big pan. Toss in the onion, jalapeño, and garlic. Cook until everything smells amazing and the onion softens. Then stir in the salt, cumin, coriander, and red pepper flakes. Let that toast for 30 seconds—just enough time to make you question if you should’ve doubled the batch already.

Step 3: Add beans and mash
Dump in the beans and stir them around. Add the reserved tomato juice. Let it all heat through, then mash about a quarter of the beans. I used a fork. Potato masher would’ve been better, but I couldn’t find it. The idea is just to thicken the mix a bit.

Step 4: Finish the filling
Take the pan off the heat. Stir in the crushed chips, cheese, lime zest, and the tomato flesh you saved earlier. It’ll look like a thick bean dip. Taste it. Adjust whatever you want. I added more lime zest because why not?

Step 5: Stuff the tomatoes
Spoon the filling into each tomato. Top with a little sour cream. Serve warm. I mean, if you need to warm them up in the oven for 10 minutes at 350°F, that works too. I ate one straight out of the pan. No regrets.

Storage Options:

Let’s be real. These are best right after you make them. That crunchy chip texture doesn’t exactly hold up overnight. But if you do have extras, store them in the fridge for a day or two in a sealed container. They’ll still taste good—just softer.

If you know you want to make them ahead, I’d say prep the filling and tomatoes separately. Then stuff and warm when you’re ready to eat. You’ll thank yourself later.

Variations and Substitutions:

• Swap the beans – Pinto would be great. White beans? Sure, maybe.

• Add corn or diced bell pepper – If I had it, I would’ve used it.

• Use spicy cheese – I keep saying I’ll try Pepper Jack. One day.

• Top with avocado – This feels obvious. I didn’t have any. It hurt.

• Make it into a dip instead – Honestly, the filling alone with chips is dangerously good.

• Serve it with rice – Because I like carbs with my carbs.

What to Serve with Southwestern Stuffed Tomatoes?

When I made these, I just ate two in a row and called it lunch. But if you’re feeling ambitious:

• Tortilla chips on the side (yes, even with chips already inside—don’t judge)

• A scoop of guac or salsa

• Cilantro lime rice

• Cold beer or iced tea

• A quiet room where no one asks for snacks while you’re eating

Frequently Asked Questions:

Can I bake these?
Yep. 10–15 minutes at 350°F if you want them warm and the cheese extra melty. Or don’t. They’re fine either way.

Are they spicy?
Mild-medium. You control the heat with the jalapeño and red pepper flakes. If you like things fiery, throw in hot sauce or use a serrano pepper.

Can I meal prep these?
Yes. Make the filling ahead and store it in the fridge. Hollow your tomatoes the day of, then stuff and heat. Done and done.

That’s it. These Southwestern Stuffed Tomatoes are the kind of meal that makes you feel like you pulled something off—even if your day was a disaster and dinner was the only win. They’re flexible, forgiving, and full of flavor. Which, if we’re honest, is what most of us need more of in life.

Try them. Tweak them. Make them your own. And if you do, tag me or send a pic—I wanna see what your version looks like.

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Southwestern Stuffed Tomatoes

Southwestern Stuffed Tomatoes are filled with a flavorful mixture of black beans, spices, cheese, and crushed tortilla chips, then topped with sour cream. A hearty, vegetarian dish with bold flavor and a warm, comforting bite.

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4 Servings

Ingredients

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• 4 large tomatoes
• 2 teaspoons canola oil
• ⅓ cup red onion finely diced
• 1 jalapeño pepper seeded and minced
• 2 teaspoons garlic minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon crushed red pepper flakes
• 1 15-ounce can vegetarian black beans, drained and rinsed
• ¾ cup crushed tortilla chips
• ¾ cup shredded Monterey Jack cheese
• Zest of 1 lime finely minced
• 4 teaspoons sour cream

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Instructions

 

Prepare the Tomatoes:

1. Slice approximately ½ inch off the top of each tomato and set the tops aside. Using a spoon, carefully hollow out each tomato, removing the seeds and inner flesh. Reserve ½ cup of the tomato flesh and ¼ cup of the tomato juice. Sprinkle the inside of each hollowed tomato with salt and place them upside down on a paper towel-lined plate to allow excess moisture to drain while preparing the filling.

Cook the Aromatics:

1. In a large nonstick skillet, heat the canola oil over medium heat. Add the red onion, minced jalapeño, and garlic. Cook, stirring frequently, until the onion begins to soften and becomes fragrant, approximately 3 to 4 minutes.

Add Seasonings and Beans:

1. Stir in the salt, cumin, coriander, and red pepper flakes. Continue to cook for 30 seconds, stirring constantly to allow the spices to bloom. Add the black beans and stir to coat evenly with the aromatic mixture.

Incorporate Tomato Juice and Mash Beans:

1. Add the reserved tomato juice and cook for an additional 2 to 3 minutes, until the beans are heated through. Using a potato masher or fork, mash approximately one-quarter of the beans directly in the pan to create a slightly creamy texture while maintaining some whole beans for contrast.

Complete the Filling:

1. Remove the skillet from heat. Stir in the crushed tortilla chips, shredded cheese, lime zest, and the reserved tomato flesh. Mix thoroughly until the ingredients are evenly combined. If the mixture appears too dry, add a small amount of additional tomato juice to achieve a moist, scoopable consistency.

Assemble and Serve:

1. Divide the filling evenly among the hollowed tomatoes. Top each filled tomato with one teaspoon of sour cream. Serve warm for best flavor and texture.

Notes

To make this recipe gluten-free, replace the crushed tortilla chips with a certified gluten-free tortilla chip variety. Double-check the label to ensure no gluten-containing additives are included. All other ingredients in the recipe are naturally gluten-free, but it is advisable to confirm that the canned black beans and shredded cheese do not contain any gluten-based preservatives or anti-caking agents.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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