Got great summer tomatoes? Grab a few juicy, ones, scoop out the centers, and spoon in a savory filling. (For easy scooping, try a melon baller or grapefruit spoon.)
The simple combination of black beans and avocado looks smashing in a red or yellow tomato. Grill some chicken or white fish, serve with Spicy Black Bean & Avocado Stuffed Tomatoes, and dinner is done.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 4 ripe but firm tomatoes
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lime juice
- ½ tsp. kosher salt
- 1 15 oz. can no-salt-added black beans, drained and rinsed
- 1 avocado, diced
- 2 Tbs. minced white onion
- 2 Tbs. chopped fresh cilantro
- 1 serrano chili, seeded and minced (optional)
Instructions
- Slice off the stem end of each tomato. Scoop out and chop the centers.
- In a medium bowl, whisk together the oil, juice, and salt. Toss with the black beans, avocado, onion, cilantro, chili, and chopped tomato.
- Spoon the black bean salad into the tomato cups.
Nutrition Information
Per serving (1 stuffed tomato):
- Calories: 200
- Total fat: 10 g
- Sat fat: 1 g
- Carbs: 23 g
- Fiber: 9 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 8 g
- Sodium: 260 mg
Photo: Kate Sherwood/CSPI.