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.
4 Servings
Ingredients
- 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
Instructions
Prepare the Tomatoes:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.