Mexican Stuffed Tomatoes with Avocado Puree
Whip up this quick and healthy vegetarian recipe by Zoe Bingley-Pullin.
- 4 to 6 servings
- Mexican Baked Beans:
- 400 grams tin black beans, rinsed and drained
- 400 grams tin red kidney beans, rinsed and drained
- 1 Spanish onion, finely chopped
- 1 red capsicum, sliced finely
- 2 teaspoons smoked paprika
- ¼ teaspoon cinnamon, ground
- 1 teaspoon chilli flakes
- 2 teaspoons cumin, ground
- 1 tablespoon pomegranate molasses or honey
- 2 cloves of garlic, crushed
- 6 large tomatoes, turned upside down, lids removed and kept, and insides hollowed (use the pulp for the mixture)
- 1 avocado
- ½ lime
- Salt and pepper, to taste
- ¼ cup fresh coriander, finely chopped
- 1 garlic clove, crushed
- Preheat oven to 180C.
- In a medium sized saucepan, sauté the onion, capsicum, garlic, chilli, cumin, smoked paprika and cinnamon until it is golden brown. Add tomato pulps to the pan and pomegranate molasses, stir well and let simmer for 15 minutes, add beans to the mixture and warm through for 5-10 minutes. Season to taste and cool slightly.
- Fill the tomatoes with the mixture, pop the tomato lids on top and place on a lined baking tray in the oven for 180C for 15 minutes.
- To make avocado puree, mix together the avocado, lime juice, salt and pepper, garlic and coriander until combined and smooth in texture. Place the avocado puree into a piping bag and pipe it on top of the cooked tomatoes.
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