With a paring knife, carefully slice off ⅛ inch from the top of each tomato. With a melon baller or spoon, carefully remove the seeds and pulp from the tomato without removing too much flesh or puncturing the tomato. Discard the seeds and pulp. Rub the outside of the tomatoes with cooking oil. Arrange the tomatoes in a single layer in a large, shallow baking dish.

Over medium heat, warm one teaspoon of oil in a medium skillet until shimmering. Stir in the onion and garlic and cook until beginning to soften, but not browned, about 2 to 3 minutes. Add the diced red bell pepper and black beans and cook for another 2 minutes, until beans are just warmed through. Add the black bean mixture to the bowl of corn. Fold in the Just Chipotle Ranch, chili powder, ground cumin, salt and pepper to taste.

Pack each tomato to the brim with the filling. Top with breadcrumbs.

Roast until tomatoes are tender but still hold their shape, 25 to 30 minutes. Cut the lime into 6 wedges. Garnish the roasted tomatoes with fresh cilantro and lime wedges. Serve immediately, with extra Just Chipotle Ranch for drizzling.