Black Bean Jalapeño Poppers

• Vegetarian

• Produce

  • 1 (14.5 oz can Black beans
  • 4 ears Corn
  • 12 Jalapeno peppers

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1 Salt and black pepper

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 6 oz Cheddar cheese, sharp grated
  • 1/2 cup Sour cream

Found on ohmyveggies.com

Description

Ingredients

• 12 jalapeno peppers
• 4 ears corn
• 1 (14.5 oz) can black beans, drained
• 6 ounces sharp Cheddar cheese, grated
• 1/2 cup sour cream
• salt and black pepper, to taste
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt

Directions

• Heat oven to 350°F. Wearing rubber gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.
• Cut the corn kernels off the ears of corn and toss kernels in a large bowl with the black beans, Cheddar cheese and sour cream. Season to taste with salt and black pepper.
• Stuff the filling into the empty cavity of each pepper. Its okay if they overflow a little.
• In a small bowl, whisk together the panko, smoked paprika and salt. Sprinkle over the peppers so that they are evenly coated.
• Bake for 20-25 minutes, or until the cheese is melted and oozing and the poppers are golden. Serve hot.