Got great summer tomatoes? Grab a few juicy, ones, scoop out the centers, and spoon in a savory filling. (For easy scooping, try a melon baller or grapefruit spoon.)

The simple combination of black beans and avocado looks smashing in a red or yellow tomato. Grill some chicken or white fish, serve with Spicy Black Bean & Avocado Stuffed Tomatoes, and dinner is done.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • 4 ripe but firm tomatoes
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lime juice
  • ½ tsp. kosher salt
  • 1 15 oz. can no-salt-added black beans, drained and rinsed
  • 1 avocado, diced
  • 2 Tbs. minced white onion
  • 2 Tbs. chopped fresh cilantro
  • 1 serrano chili, seeded and minced (optional)


  1. Slice off the stem end of each tomato. Scoop out and chop the centers.
  2. In a medium bowl, whisk together the oil, juice, and salt. Toss with the black beans, avocado, onion, cilantro, chili, and chopped tomato.
  3. Spoon the black bean salad into the tomato cups.

Nutrition Information

Per serving (1 stuffed tomato):

  • Calories: 200
  • Total fat: 10 g
  • Sat fat: 1 g
  • Carbs: 23 g
  • Fiber: 9 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 8 g
  • Sodium: 260 mg

Photo: Kate Sherwood/CSPI.