• Preheat the oven to 350F.

The Stuffing:

• Sauté and salt (½ teaspoon salt) the finely chopped onions in a little bit of olive oil.
  1 red onion chopped, ½ teaspoon salt, 1 tablespoon olive oil
• Lower the heat to a low medium and add in the crushed garlic.
  4 cloves garlic pressed
• Cook on low until the onions are translucent about 5 to 6 minutes.
• Place the cooked onions and garlic, blackbeans, bell peppers, and spices in to a medium size bowl.
  1 bell pepper chopped, 1 15 oz can of black beans, 1 teaspoon oregano, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon fresh ground pepper
• Mix in the breadcrumbs, shredded cheese, jalapenos, salt (1 teaspoon) and egg and set the mixture aside.
  ¼ Cup pickled jalapenos diced, 1 Cup shredded cheese, 1 egg, ½ Cup Panko breadcrumbs, 1 teaspoon salt

The Tomatoes:

• Using a sharp paring knife, core the top of the tomato removing the stem creating a well for the the stuffing.
  2 medium tomatoes cored
• Scoop the stuffing mixture in to the wells of the tomatoes.
• You could use spoons to do this, but the ceramic artist in me thinks it’s just easier to get your hands dirty.
• Place the stuffed tomatoes on a parchment paper lined cookie sheet and bake in the oven at 350F.
• Bake for approximately 25 to 35 minutes.
• Let cool for 10 minutes before serving.