Spicy Tex-Mex Cheesy Stuffed Tomatoes

Name: Spicy Tex-Mex Cheesy Stuffed Tomatoes with Rice, Black Beans, Sour Cream & Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 4 unit Tomato; 1 unit Tex-Mex Paste; 1.5 tablespoon Sour Cream; 1 unit Black Beans; ½ cup Mexican Cheese Blend; 1.5 ounce Blue Corn Tortilla Chips; ½ cup White Rice; Salt; Pepper; Cooking Oil; Olive Oil

with Rice, Black Beans, Sour Cream & Tortilla Chips

Recipe Development TeamPublished on March 24, 2025

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For a meatless main everyone will love, try these mildly spicy, cheesy stuffed tomatoes packed with classic Tex-Mex flavors. You’ll fill juicy tomato halves with a hearty rice and black bean filling, top them with cheese, and bake. A drizzle of tangy sour cream makes a perfect topping, and a side of tortilla chips adds crunch.

Tags:

Veggie

•Fiber Smart

•Spicy

Allergens:

Milk

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

4 unit

Tomato

1 unit

Tex-Mex Paste

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Black Beans

½ cup

Mexican Cheese Blend

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

½ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories730 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate93 g

Sugar7 g

Dietary Fiber12 g

Protein24 g

Cholesterol35 mg

Sodium1100 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Strainer

•Large Pan

•Baking Dish

Instructions

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use. • While rice cooks, adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes lengthwise; using a spoon, scoop out tomato insides onto a cutting board. Roughly chop tomato insides and transfer to a medium bowl. Drain and rinse beans.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, tomato insides, beans, a pinch of salt, and pepper. Cook, stirring occasionally, until scallion whites are tender and beans are warmed through, 2-3 minutes. • Add Tex-Mex paste and 1⁄4 cup water (1⁄2 cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until liquid has slightly reduced, 30-60 seconds. • Remove pan from heat.

• Fluff rice with a fork; transfer to pan with bean mixture and stir to combine. Taste and season with salt and pepper. • Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with a drizzle of olive oil. Fill each tomato half with as much filling as will fit; place tomato halves, cut sides up, in baking dish. Evenly sprinkle with Mexican cheese blend. TIP: Save any extra filling for serving. • Bake on top rack until tomatoes are tender and cheese melts, 8-10 minutes.

• Divide stuffed tomatoes between plates and top with sour cream and scallion greens. Serve with tortilla chips and any remaining filling on the side. TIP: If you like things extra spicy, drizzle tomatoes with your favorite hot sauce.