Spicy Black Bean & Avocado Stuffed Tomato

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.