Black Bean and Corn Stuffed Jalapenos
These vegetarian stuffed jalapenos are the perfect way to spice up a party!
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
- 8 jalapenos, halved and seeded
- kernels from 1 ear of corn
- 1/3 cup finely diced onion
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 cup drained and rinsed black beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces cream cheese, softened
- 1/2 cup shredded cheddar
- sour cream, garnish
- chopped cilantro
Preheat oven to 350 degrees. Place jalapeno halves cut side up on a large baking sheet.
In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Saute 2-3 minutes.
Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt and pepper and remove from heat.
Combine cream cheese, cheddar cheese and corn/bean mixture in a medium bowl. Stir until evenly combined.
Distribute filling evenly between jalapenos. Bake for 20 to 25 minutes.
Garnish with sour cream and cilantro.