Tex-Mex Stuffed Tomatoes
15 Campari tomatoes (or large cherry tomatoes)
1 (12 ounce) tub zesty guacamole
1 (12 ounce) tub spicy black bean dip or puree 1 (15 ounce) can black beans and add Mexican spices
15 fresh cilantro leaves
1. Cut off tops of tomatoes, remove seeds and some flesh with melon baller. Place hollowed out tomatoes upside down on a paper towel and drain.
2. Fill one pastry bag with black bean and another pastry bag dip with guacamole.
3. Fill half of each tomato with black bean dip, and half with guacamole. You want a layered effect when you bite into it!
4. Top each stuffed tomato with 1 fresh cilantro leaf. Serve on a bed of lettuce.