Description
These Guacamole Stuffed Tomatoes are the perfect fun appetizer for all your summer needs!
Ingredients
Scale
- 1 large avocado
- 1/4 cup black beans
- 1/4 cup corn kernels
- 1/4 cup small diced red onion
- 1–2 cloves garlic, minced
- Chopped jalapeno, to taste
- 1–2 tablespoons chopped fresh cilantro
- Juice of one medium sized lime or lemon
- 1/4 teaspoon ground cumin, or to taste
- 1/4 teaspoon paprika, or to taste
- Salt, to taste
Instructions
- Prepare the guacamole, cut the avocado in half, remove the pit and scoop the avocado into a medium sized bowl. Use a fork to mash the avocado. For this recipe I like to mash it as much as I can to make sure there aren’t any large chunks left.
- Next, add in the black beans, corn, onion, jalapeno, cilantro, garlic, lime juice, spices and salt, to taste. Mix everything together well and set aside.
- Wash and dry your tomatoes. Use a sharp knife to cut the very top of the tomato and then use a small spoon or teaspoon to scoop out the inside of each tomato. You may need a small pairing knife to help loosen it up.
- You can either scoop the guacamole into a piping bag and pipe it into the tomatoes, or just use a spoon to scoop a little bit of guacamole into each tomato. Top with fresh cilantro and enjoy! Best when enjoyed soon after assembling.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Appetizer, Vegan
- Method: No Cook
- Cuisine: American
