This post may contain affiliate links. Learn more here.
Appetizers/ Recipes/ Snacks/ Vegetarian Recipes

Black Bean Jalapeño Poppers By Oh My

Black Bean Jalapeno Poppers

Every once in a while I get a bad case of what I call “appetizer envy.” It involves being jealous of anyone who either hosts dinner parties on a regular basis, or has a big enough family that an appetizer course is just a matter of fact. The reality is that when you’re cooking for two, there are just so few occasions that call for making multi-course meals—and a life without the occasional appetizer indulgence is just a sad life indeed. When appetizer envy strikes, I either drag my husband to a restaurant and force him to order five apps to split between the two of us for dinner…or, I whip up a batch of these baked black-bean jalapeño poppers. They always get the job done.

Black Bean Jalapeno PoppersMost appetizers are generally so unhealthy that you don’t want to be eating them in dinner-sized quantities. Not true for these jalapeño poppers. Not only are they baked rather than fried, but they’re stuffed with black beans for a healthy dose of protein. Fresh corn adds juicy sweetness to cut the spice; the panko bread crumbs are mixed with smoked paprika and sprinkled over the tops to give a smoky umami crunch. The exact spice level will vary greatly depending on how hot your peppers are, but I noticed that much of the heat was toned down after roasting. If you are very spice-averse, you can make these with mini sweet bell peppers instead of the jalapeños, though you may have to increase the cooking time slightly as they tend to have thicker skins.

Black Bean Jalapeno Poppers

Black Bean Jalapeño Poppers

This healthier version of everyone's favorite restaurant app is baked, not fried, and filled with black beans and fresh corn.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 24 jalapeno poppers


  • 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


  • 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. It's 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

You Might Also Like


  • Reply
    June 15, 2015 at 2:50 pm

    love this!! looks so simple yet so delicious 😀

    • Reply
      Joanne Bruno
      June 18, 2015 at 7:24 pm

      Thanks so much!

  • Reply
    June 18, 2015 at 11:56 am

    Do you cook the corn before you throw it in the bowl?

    • Reply
      Joanne Bruno
      June 18, 2015 at 7:22 pm

      Nope, it goes in raw! It will cook while in the oven.

  • Reply
    June 18, 2015 at 7:07 pm

    Made these tonight … Subbed plain Greek yogurt for the sour cream because that is what I had … A Keeper!

    • Reply
      Joanne Bruno
      June 18, 2015 at 7:23 pm

      Sounds like a GREAT substitution! I’m so glad you enjoyed them!

  • Reply
    Ana @ Ana's Rocket Ship
    June 21, 2015 at 12:07 pm

    This is soooooooooooo cool. No one will share 5 appetisers with me……… but I can eat these all on my own (dinner and leftovers for lunch) (or breakfast if it’s that kind of day!)

    • Reply
      Joanne Bruno
      July 7, 2015 at 7:45 am

      Haha EXACTLY. That’s the beauty of them!

      • Reply
        July 16, 2015 at 11:12 am

        Can I use canned corn instead?

        • Reply
          Joanne Bruno
          July 20, 2015 at 8:08 am

          I haven’t tried it with canned corn, but I suspect that you can. Just make sure you drain it well!

  • Reply
    January 29, 2018 at 3:32 pm

    Is there some way to make these vegan? I know I could use vegan cheese and sour cream, but those products are usually pretty icky, so I was hoping you had some other ideas.

    • Reply
      Katie Trant
      January 30, 2018 at 9:14 am

      Hi Shaun, I’ve seen recipes for vegan jalapeno poppers that use soaked cashews blended with spices and seasonings. If you google “vegan jalapeno poppers” you’ll find lots of recipes in the results!

    Leave a Reply

    Recipe Rating