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)
1 unit
Black Beans
4 unit
Tomato
2 unit
Scallions
1 unit
Tex-Mex Paste
¾ cup
White Rice
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
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.
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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.
-
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 (save any extra for serving); place tomato halves, cut sides up, in baking dish. Evenly sprinkle with Mexican cheese blend.
-
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 Sep 2026- Flavor: The Tex-Mex filling is well-seasoned and tasty, though the tomato shells themselves can taste bland — season them with salt and pepper before filling for better results 🌶️.
- Ease of prep: Scooping out the tomato insides takes a little patience, but the overall process is straightforward and the extra filling makes a great taco or burrito the next day.
- Suggestions: Use larger tomatoes — Roma tomatoes were often too small to stuff properly; bell peppers work as a sturdy, flavorful alternative. Adding ground meat, corn, or extra cheese makes the filling more substantial.
- Leftovers: The extra rice and bean mixture keeps well and works perfectly as a burrito filling or quick lunch the next day.
Reviews from our home cooks
It was fun to make a new dish and I loved the stuff in the tomatoes. More spicy than most of the Hello Fresh meals I order, but the cheese and sour cream mellowed it out. I hope you offer this again, especially during the cooler months.
This was one of those meals where the idea of the meal was good, but the experience could have been better. It was very tasty, but we mostly ended up eating the rice and beans because the tomatoes were all mishapen and falling apart. Also, the cooked tomato had a strange texture, my wife says.
More work than I realized- halving the tomatoes and cleaning out the insides. Spicy, but very tasty.
Nice to have an option that wasn't stuffed peppers as my husband needs a low pepper count for his allergy. The tomatoes were nice!
Fun to make. Bigger tomatoes would be easier to stuff and make for a more substantial meal. Good seasoning.
I added a handful of frozen corn and some chicken pieces to the recipe. It felt like something was missing but with the additions it was PERFECT
Yummy! We cooked ours in the air fryer because it was a hot humid day in NYC.
SO good. Easy, tasty, and I felt great after eating it. Loved the texture contrast with the chips, too. Perfection!
Something about this did not quite hit the mark with me. I realize in shipping that the degree of ripening with tomatoes has to be considered. I don't know where the sweet spot is between ripe enough and too ripe. I'm just wondering if it would've been better with fresher tomatoes that were a little bit more ripe. It was OK just not outstanding.
Quick, easy and delicious. Plenty of servings and allowed for left overs
