Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Tomatoes

Spicy Black Bean and Corn Stuffed Tomatoes

These vibrant stuffed tomatoes are filled with a flavorful mixture of black beans, corn, spices, and a touch of lime. A quick and easy vegetarian appetizer with a Southwestern flair.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 4 Medium Tomatoes
  • 1 can (15 ounces) Black Beans, rinsed and drained
  • 1 cup Corn, frozen or canned, drained
  • 1/4 cup Red Onion, finely chopped
  • 1/4 cup Red Bell Pepper, finely chopped
  • 1/2 Jalapeño Pepper, seeded and minced (optional)
  • 2 tablespoons Cilantro, chopped
  • 1 tablespoon Lime Juice
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Shredded Cheddar Cheese or Monterey Jack Cheese (optional)

Prepare the Tomatoes

Preheat your oven to 375°F (190°C). Wash the tomatoes and carefully slice off the tops. Scoop out the pulp, leaving a 1/2-inch border. Reserve the tomato pulp for another use or discard.

Make the Filling

In a medium bowl, combine the black beans, corn, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all ingredients.

Stuff the Tomatoes

Spoon the black bean mixture into the hollowed-out tomatoes, packing it gently. If using, sprinkle shredded cheese on top of each tomato.

Bake the Tomatoes

Place the stuffed tomatoes in a baking dish. Bake for 10-15 minutes, or until the tomatoes are slightly softened and the filling is heated through, and the cheese is melted and bubbly (if used). Let them cool slightly before serving.

Serving Suggestions

Garnish with extra fresh cilantro or a dollop of sour cream or guacamole (optional). These stuffed tomatoes can be served warm or at room temperature. They make a perfect appetizer, light lunch, or side dish.

← Spicy Black Bean & Corn Stuffed Zucchini Boats with Chipotle Crema Spicy Sriracha Broccoli Tots →

FAQ

  • Can I use different types of beans?

    Yes, you can substitute black beans with pinto beans or kidney beans. Adjust the quantity to your liking.
  • Can I add other vegetables to the filling?

    Absolutely! Diced zucchini, avocado, or even cooked rice would be great additions. Just be sure to chop them finely.
  • How can I make these spicier?

    Add more jalapeño pepper or a pinch of cayenne pepper to the filling.
  • Can I grill these instead of baking?

    Yes, you can grill them over medium heat for about 10-15 minutes, or until the tomatoes are slightly softened and the filling is heated through. Be careful not to burn them.