Spicy Tex-Mex Cheesy Stuffed Tomatoes
with Rice, Black Beans, Sour Cream & Tortilla Chips
- Milk
- Sesame
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
4 unit
Tomato
2 unit
Scallions
1 unit
Tex-Mex Paste
¾ cup
White Rice
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Black Beans
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, ¾ cup water (1½ 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.
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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.
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Add Tex-Mex paste and ¼ cup water (½ cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until liquid has slightly reduced, 30-60 seconds.
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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.
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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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty Tex-Mex filling, though some found it bland and wanted more seasoning or spice.
- Ease of prep: Quick and easy to make, but some found halving and cleaning out the tomatoes more work than expected.
- Suggestions: Consider using larger tomatoes or bell peppers for easier stuffing and better texture. Try adding ground beef or chicken for extra oomph.
- Portions: Several mentioned having extra filling, which made great leftovers or a quick lunch the next day.
- Texture: Some found the cooked tomatoes too soft or mushy; others loved the crunch contrast from the tortilla chips.
