Black Bean Jalapeno Poppers – a delicious recipe with peppers, corn, black beans, cheddar cheese, sour cream, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350u00b0F. Wearing rubber gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.
2
Cut the corn kernels off the ears of corn and toss kernels in a large bowl with the black beans, Cheddar cheese and sour cream. Season to taste with salt and black pepper.
3
Stuff the filling into the empty cavity of each pepper. It's okay if they overflow a little.
4
In a small bowl, whisk together the panko, smoked paprika and salt. Sprinkle over the peppers so that they are evenly coated.
5
Bake for 20-25 minutes, or until the cheese is melted and oozing and the poppers are golden. Serve hot.
581
kcal
Calories
22
g
Fat
70
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 jalapeno peppers, 4 ears corn, 14 1/2 ounces black beans drained, 6 ounces sharp cheddar cheese grated, and more.
Yes, Black Bean Jalapeno Poppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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