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Baked Stuffed Tomatoes

Jen Nikolaus
  • 20 minutes
  • Serves 4

INGREDIENTS

4

large tomatoes

6 tsp

olive oil, divided

3/4 cup

frozen corn

2

green onions, white and green parts thinly sliced and separated

1/2

to 1 small jalapeño, seeded and finely chopped

1 cup

drained & rinsed black beans

1/2 cup

shredded cheddar cheese, divided

1/2 cup

italian breadcrumbs

1 tbsp

lime juice

salt and pepper

1/2 cup

panko breadcrumbs