Tomatoes Stuffed with Corn and Black Beans

Many thanks to CSA member Kim De Maria who sent this recipe to me a couple of weeks ago.  I saved it until corn was to be in the shares again.  Last week corn was a surprise to me, a late addition to the shares.

Beefsteak 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 to 1 small jalapeno, seeded and finely chopped
1 cup drained, rinsed black beans
1/2 cup shredded sharp cheddar (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 (reserve for another use; see below). 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, and lime juice. Season with salt and pepper.

Coat an 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 dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

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

 

From: Everyday Food

 

 

 

 

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