Baked Stuffed Tomatoes
Tomatoes stuffed full of corn, black beans, breadcrumbs, jalapeño, cheese and then baked.
- 4 large tomatoes
- 6 tsp. olive oil divided
- 3/4 cup frozen corn
- 2 green onions white and green parts thinly sliced and separated
- 1/2 to 1 small jalapeño seeded and finely chopped
- 1 cup drained & rinsed black beans
- 1/2 cup shredded cheddar cheese divided
- 1/2 cup italian breadcrumbs
- 1 Tbsp. lime juice
- salt and pepper
- 1/2 cup panko breadcrumbs
Preheat oven to 450º. Slice top 1/2 inch from tomatoes and scoop out flesh.
In a medium sized skillet, heat 2 teaspoons oil over medium heat. Add corn and scallion whites and cook until crisp-tender, about 3-5 minutes. Transfer to a medium sized bowl and add jalapeño, black beans, 1/4 cup of the cheddar, italian breadcrumbs and lime juice. Season with salt and pepper.
Coat an 8x8" square baking dish with 1 teaspoon olive oil. Brush tomato skins with 1 teaspoon olive oil and season with salt and pepper. Fill tomatoes with corn mixture and and place in baking dish.
Combine remaining 1/4 cup cheddar, Panko breadcrumbs, greens of the green onions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are golden brown. Serve and enjoy!