Tuesday, November 27, 2012

black bean and corn stuffed tomatoes... 30 minutes

the goods:
4 beef steak tomatoes
2 tablespoons olive oil, divided
3/4 cup corn kernels (from 1 large ear)
2 scallions, white and green parts separated and thinly sliced
1/2 small jalapeno, seeded and finely chopped
1 cup drained, rinsed black beans
1/2 cup shredded sharp cheddar cheese (2 ounces), divided
1 cup fresh breadcrumbs, divided
1 tablespoon lime juice
salt and pepper
Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh. In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, scallion greens, and lime juice. Season with salt and pepper.

Coat and 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

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