Tomatoes take center stage when stuffed with earthy black beans and smoky chipotle ranch.
Chipotle black bean stuffed tomatoestomatoes
About this recipe
Roasted to tender perfection and showered with crunchy breadcrumbs, these chipotle black bean stuffed tomatoes sing of summer in the Southwest. Savor them as a light and satisfying vegetarian main course, or impress your guests with a unique appetizer. Make it more substantial by serving them on a bed of quinoa, brown rice or polenta. Before you even ask — yes, tortilla chips are an excellent idea.
Don’t forget an extra drizzle of JUST Chipotle Ranch to enhance the smoky, spicy goodness. Unlike typical cheese-laden stuffed tomatoes, this recipe uses our creamy vegan ranch to deliver richness and flavor without the dairy, soy or cholesterol. Our job is to remind you that eating your vegetables doesn’t have to be boring, so keep cooking outside the box with these stuffed bell pepper frittatas or this buffalo cauliflower pizza recipe. Find more vegan dinner ideas and delicious plant-based recipes on our cookbook page.
- 2 ears yellow corn, husked
- 6 large globe tomatoes
- 2 teaspoons grapeseed or canola oil, divided
- ½ cup red onion, finely chopped
- 2 teaspoons garlic, minced
- ½ cup red bell pepper, finely diced
- 1 (15 oz.) can black beans, rinsed and drained
- ½ cup JUST Chipotle Ranch, plus more for serving
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground black pepper
- ¼ cup panko breadcrumbs
- ¼ cup fresh cilantro, chopped
- 1 lime
01 / 05
Steam the corncorn
Preheat oven to 425°F and arrange a rack in the middle. Fill a large pot with 1 ½ inches of water, then place a steamer basket inside the pot. Place a lid on the pot and bring the water to a boil. Add the corn to the steamer, cover, and steam it until tender and bright yellow, 7 to 10 minutes. Carefully remove corn from the steamer and set aside until it’s cool enough to handle. Cut the corn kernels from the cob with a large knife into a large bowl.
02 / 05
Prepare the tomatoestomatoes
With a paring knife, carefully slice off ⅛ inch from the top of each tomato. With a melon baller or spoon, carefully remove the seeds and pulp from the tomato without removing too much flesh or puncturing the tomato. Discard the seeds and pulp. Rub the outside of the tomatoes with cooking oil. Arrange the tomatoes in a single layer in a large, shallow baking dish.
03 / 05
Make the fillingfilling
Over medium heat, warm one teaspoon of oil in a medium skillet until shimmering. Stir in the onion and garlic and cook until beginning to soften, but not browned, about 2 to 3 minutes. Add the diced red bell pepper and black beans and cook for another 2 minutes, until beans are just warmed through. Add the black bean mixture to the bowl of corn. Fold in the JUST Chipotle Ranch, chili powder, ground cumin, salt and pepper to taste.
04 / 05
Stuff the tomatoestomatoes
Pack each tomato to the brim with the filling. Top with breadcrumbs.
05 / 05
Roast until tendertender
Roast until tomatoes are tender but still hold their shape, 25 to 30 minutes. Cut the lime into 6 wedges. Garnish the roasted tomatoes with fresh cilantro and lime wedges. Serve immediately, with extra JUST Chipotle Ranch for drizzling.
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