Description
A quick, easy and healthy dish that’s perfect for dinner. It also freezes beautifully in case you have any extras (unlikely!).
Ingredients
- ½ cups Quinoa
- 8 Medium Tomatoes
- 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
- ¾ cups Cooked Corn, Thawed If Frozen (I Like Trader Joe’s Frozen Roasted Corn)
- ⅓ cups Lightly Packed Fresh Cilantro, Plus More For Garnish
- 3 Tablespoons Nutritional Yeast
- 2 Tablespoons Ancho Chili Powder
- 1 Avocado
- Lime Wedges, To Serve
Preparation
Preheat oven to 375ºF. Cook quinoa according to package instructions. While quinoa is cooking, slice the tops off the tomatoes and hollow out the insides. Set aside.
Stir beans, corn, cilantro, nutritional yeast, ancho chili powder, salt and pepper into the cooked quinoa. Evenly divide the filling among the tomatoes and bake for 20 minutes. You may end up with extra filling depending on how large your tomatoes are, but that’s alright because it’s also delicious on its own.
Serve with sliced avocado, cilantro and a generous squeeze of lime.
