Black Bean & Corn

Stuffed Tomatoes

4 Large Ripe Tomatoes – Produce                     

1 Can Westbrae Black Beans – Aisle 2

½ Tsp Ground Cumin – Bulk Spices                  

3 Green Onions, sliced( ¼ Cup) – Produce

3 Tbsp. Chopped Cilantro – Produce                 

1 Tsp Chili Powder – Bulk Spices

1 Cup Corn Kernels (fresh or frozen)                  

Salt & Pepper, to taste

Preheat oven to 375F. Cut 1/4-inch-thick top off each tomato. Scoop out tomato pulp onto cutting board, being careful not to pierce sides or bottoms of tomatoes. Chop tomato pulp, and place in medium bowl. Add black beans, corn, green onions, cilantro, chili powder and cumin. Mix well, and season to taste with salt and pepper. Fill tomatoes with bean mixture, and place them in lightly oiled 9x13-inch baking dish. Bake 30 minutes, or until filling is heated through and tomatoes are tender.