Black Bean and Corn Stuffed Jalapenos

Black Bean and Corn Stuffed Jalapenos 8 jalapenos, halved and seeded kernels from 1 ear of corn 1/3 cup finely diced onion 2 teaspoons olive oil 1 clove garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon dried oregano 1/2 cup drained and rinsed black beans 1/2 teaspoon salt 1/4 teaspoon black pepper 5 ounces cream cheese, softened 1/2 cup shredded cheddar sour cream, garnish chopped cilantro Preheat oven to 350 degrees. Place jalapeno halves cut side up on a large baking sheet. In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Saute 2-3 minutes. Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt and pepper and remove from heat. Combine cream cheese, cheddar cheese and corn/bean mixture in a medium bowl. Stir until evenly combined. Distribute filling evenly between jalapenos. Bake for 20 to 25 minutes. Garnish with sour cream and cilantro.