With tomatoes in season, you really have to try this recipe! I served it as a side to flank steak, but this could be a vegetarian meal in itself! Vegan? Leave out the dairy and it will be just as good.
4 Large Tomatoes
1/3 Diced Onion
1/2 Jalapeno, seeded and diced
2 t Garlic
2 t Canola Oil
1 can Organic Vegetarian Black Beans
1/2 t Kosher Salt
1/2 t Ground Cumin
1/4 C Chopped Cilantro
3/4 C Cooked Brown Rice
3/4 C Shredded Monterey Jack
Cut off the top 1/4 inch of the tomatoes. Using a spoon, scoop out the insides, leaving a solid outer shell. Sprinkle insides of tomatoes with salt and let stand while you make the rest of the recipe.
Heat oil in pan. Cook onion and jalapeno until soft. Add garlic, beans, cumin, and rice. Heat through.
Off heat, add chopped cilantro and cheese. Divide filling and stuff into each tomato. Top with a dollop of sour cream and serve while still hot.