• 10 medium sized tomatoes
• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1/2 cup frozen corn
• 1 can black beans, rinsed
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 cup GO Veggie! Lactose Free Cheddar Shreds

Preheat oven to 375 degrees F.

Spray 9×13″ casserole dish with cooking spray. Set aside.

Using knife and spoon, core each tomato, scooping out all of the insides.

In large skillet, heat olive oil over medium-high heat.

Add onion and peppers, sauteeing until they soften, about 5-7 minutes.

Add corn, black beans, cumin, chili powder, garlic, and salt.

Cook for another 4-5 minutes, until it warmed through. Remove from heat and add 1 cup of the cheese.

Spoon about 1/4 cup into each tomato, depending on the size of your tomatoes.

Top with about 1 tablespoon of cheese each.

Place into prepared baking dish

Bake in preheated oven for 15-20 minutes, until cheese is melted.

Serve and enjoy!