Tomatoes Stuffed with Black Beans and Corn

1. 1

   Preheat oven to 375F.

2. 2

   Cut 1/4-inch-thick top off each tomato.

3. 3

   Scoop out tomato pulp onto cutting board, being careful not to pierce sides or bottoms of tomatoes.

4. 4

   Chop tomato pulp, and place in medium bowl.

5. 5

   Add black beans, corn, half of shredded cheese, green onions, cilantro, chili powder and cumin.

6. 6

   Mix well, and season to taste with salt and pepper.

7. 7

   Fill tomatoes with bean mixture, and place them in lightly oiled 9x13-inch baking dish.

8. 8

   Top with remaining shredded cheese, and bake 30 minutes, or until filling is heated through and tomatoes are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.