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Black Bean and Corn Stuffed Jalapenos
These vegetarian stuffed jalapenos are the perfect way to spice up a party!
Course
Appetizer
Cuisine
Mexican
Keyword
spicy, vegetarian
Prep Time
12
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
37
minutes
minutes
Servings
8
Ingredients
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
Instructions
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.