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Tomatoes Stuffed with Corn and Black Beans

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Recipe photo courtesy of Andrew Purcell

Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a bit of these amazing tomatoes -- use the insides you scoop out here to make a simple Spanish appetizer called Pan con Tomate, below.

Source: Everyday Food, September 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Pan con Tomate
Spread reserved tomato flesh on rustic bread. Drizzle with olive oil and season with salt and pepper. Bake in a 450 degrees oven until edges are deep brown and crisp, 15 to 20 minutes. Drizzle with more olive oil and serve.

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Reviews

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How would you rate this recipe?
69
  • MS11883954
    25 JUN, 2017
    I would love to see the nutritional value posted with your recipes!! Thank u!
    Reply
    • carebayer9283482
      26 JUN, 2017
      I agree
  • deirdrepanas
    2 JUL, 2014
    Very quick and tasty recipe but I think there was a mistake in writing it. It says to separate the 2 scallions used into the green and white parts. It tells you when to put the white parts in but it never says to put the green part of the scallions in.
    Reply
  • Kathleen Napoli Gillings
    18 JAN, 2013
    This was easy, very pretty, healthy, and great. You can't ask for more than that!
    Reply

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