These Guacamole-Stuffed Tomatoes are a fun and delicious appetizer or side dish! They’re perfect for summer BBQs and picnics.
Many years ago, I shared my recipe for Roasted Potato Cups with Loaded Guacamole, and since then, they’ve been a hit with everyone who makes them. That recipe inspired these cute little Guacamole-Stuffed Tomatoes, perfect for summer snacking.
I hope we can have more BBQs this summer because I miss making fun finger foods like these stuffed tomatoes! They’re fun to eat, and they really are the perfect little bites.
Why Your Body Will Love These Stuffed Tomatoes
- Digestive Health – Avocado is a great source of fiber, promoting healthy digestion and helping our bodies feel full longer. It’s also high in potassium and healthy fats.
- Eye Health – Avocado is high in the antioxidant lutein, which helps reduce the risk of cataracts and muscular degeneration.
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
Guacamole Stuffed Tomato Recipe Ingredients
- Tomatoes – I used large cherry tomatoes for this recipe. You want them to be small enough to eat in one bite but also big enough to easily be able to stuff with the guacamole. Grape tomatoes could work, but they would have difficulty sitting up independently because of their shape.
- Avocado – I used one medium-sized avocado. If you can only find small ones, you may want to use two. Just make sure the avocados are perfectly ripe so they’re easy to mash.
- Black Beans – I used canned black beans, but homemade would work great, too! Just make sure to drain them.
- Corn – I used canned corn, but fresh corn off the cob would be great! You could even grill it if you wanted to get fancy 🙂
- Onion – Any kind of onion will work. I used red onion. Green onion would be great, too!
- Jalapeno – You can use fresh or pickled jalapeños. Just add them to taste.
- Garlic – You can use whatever amount of garlic you like. I used one large clove, and it was perfect for me! You could use garlic powder instead of regular if you like.
- Cilantro – Fresh cilantro gives the guacamole a nice, bright flavor. If you aren’t a fan of cilantro, you can leave it out.
- Lime Juice – Fresh lime juice helps keep the guacamole green and fresh and adds great flavor.
- Spices – I like to season my guacamole with cumin, paprika, and salt. Feel free to add extra spices if you like.
How To Make These Guacamole Stuffed Tomatoes
- Make the guacamole – Cut your avocados in half, remove the pit, and then scoop the avocado fruit into a bowl. Use a fork to mash the avocado. For this guacamole recipe, I like to mash it pretty well, making sure not to leave any large chunks so that you can easily get it into the tomato. Next, add the corn, beans, onion, garlic, cilantro, jalapeño, lime juice, spices, and salt to taste.
- Prepare your tomatoes – Wash and dry them, and then use a sharp knife to cut off the top of the tomato. Then, use a pairing knife to carefully cut around the inside of the tomato, making sure not to pierce the bottom. Then, use your fingers or a small spoon/teaspoon to scoop out the inside of the tomato. If you’re worried about the tomato being able to stand up straight, you can very carefully slice off the very bottom of the tomato so it has a flat surface.
- Stuff the tomatoes – Use a spoon or add the guacamole to a piping bag to fill each tomato with the guacamole mixture. Top with a cilantro leaf, and enjoy!
Recipe Frequently Asked Questions
- Can these guacamole-stuffed tomatoes be made ahead of time? I wouldn’t recommend making these too far in advance. Guacamole is known to turn brown quickly, so it’s best to enjoy soon after making them.
- How should I store leftover tomatoes? If you absolutely need to make them ahead of time, or if you have leftovers, the best way to store them is in a Tupperware or on a plate with a piece of plastic wrap pressed on top of the guacamole. As long as the plastic wrap is pressed to the avocado, it should keep it from browning.
- Can I leave out some of the ingredients if I don’t have/like them? Of course! You can customize the ingredients or the spices to your preference.
- Can I use pre-packaged guacamole instead of making my own? Yes!
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Guacamole Stuffed Tomatoes
- Total Time: 30 minutes
- Yield: 20 1x
- Diet: Vegan
Description
These Guacamole Stuffed Tomatoes are the perfect fun appetizer for all your summer needs!
Ingredients
Scale
- 1 large avocado
- 1/4 cup black beans
- 1/4 cup corn kernels
- 1/4 cup small diced red onion
- 1–2 cloves garlic, minced
- Chopped jalapeno, to taste
- 1–2 tablespoons chopped fresh cilantro
- Juice of one medium sized lime or lemon
- 1/4 teaspoon ground cumin, or to taste
- 1/4 teaspoon paprika, or to taste
- Salt, to taste
Instructions
- Prepare the guacamole, cut the avocado in half, remove the pit and scoop the avocado into a medium sized bowl. Use a fork to mash the avocado. For this recipe I like to mash it as much as I can to make sure there aren’t any large chunks left.
- Next, add in the black beans, corn, onion, jalapeno, cilantro, garlic, lime juice, spices and salt, to taste. Mix everything together well and set aside.
- Wash and dry your tomatoes. Use a sharp knife to cut the very top of the tomato and then use a small spoon or teaspoon to scoop out the inside of each tomato. You may need a small pairing knife to help loosen it up.
- You can either scoop the guacamole into a piping bag and pipe it into the tomatoes, or just use a spoon to scoop a little bit of guacamole into each tomato. Top with fresh cilantro and enjoy! Best when enjoyed soon after assembling.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Appetizer, Vegan
- Method: No Cook
- Cuisine: American
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