These tomatoes are stuffed with tasty Mexican flavors and smothered in a homemade enchilada sauce. Tomatoes are high in the antioxidant lycopene, making this dinner as nutrient packed as it is flavor packed.

Recipe created by Christine Pittman in partnership with Produce for Kids.

Enchilada Stuffed Tomatoes

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    Servings 4 Prep Time 15minutes
    Cook Time 30minutes
    Servings 4 Prep Time 15minutes
    Cook Time 30minutes
    These tomatoes are stuffed with tasty Mexican flavors and smothered in a homemade enchilada sauce. Tomatoes are high in the antioxidant lycopene, making this dinner as nutrient packed as it is flavor packed. Recipe created by Christine Pittman in partnership with Produce for Kids.
    Ingredients
    • 8 medium tomatoes
    • 2 teaspoons olive oil
    • 1 medium sweet onion, chopped
    • 1 bell pepper, chopped
    • 2 cups baby spinach
    • 1 cup corn
    • 1 (15 oz.) can low-sodium black beans, drained, rinsed
    • 1 cup lowfat shredded Cheddar cheese, divided
    • 2 tablespoons corn starch
    • 2 tablespoons tomato paste
    • 2 tablespoons chili powder
    • 1/2 teaspoon salt
    Directions
    1. Preheat oven to 350ºF.
    2. Cut ½ inch off of the stem side from each tomato and scoop out insides. Place insides in food processor. Put tomatoes cut side down on paper towel-lined plate.
    3. Heat oil in large skillet over medium heat. Add onions and bell pepper, cook for 4-5 minutes or until softened. Add spinach and stir until wilted. Mix in corn, black beans and ¾ cup cheese.
    4. In small bowl, mix cornstarch with 2 tablespoons water until smooth. Add cornstarch mixture, tomato paste, chili powder, salt and 1 cup water to food processor. Puree until smooth. Pour ¾ of sauce into baking pan.
    5. Fill tomatoes with bean mixture and place in pan. Cover with remaining sauce and sprinkle with remaining cheese. Bake for 30 minutes, or until cheese has melted and sauce has thickened.
    Nutritional Value
    • Calories 380
    • Fat 12.18g
    • Protein 20.96g
    • Carbohydrates 49.97g
    • Fiber 14.38g
    • Sodium 501mg
    • Calcium 282mg
    • Iron 4.03mg
    Tags , , , , , ,
      Servings 4 Prep Time 15minutes
      Cook Time 30minutes
      Servings 4 Prep Time 15minutes
      Cook Time 30minutes
      These tomatoes are stuffed with tasty Mexican flavors and smothered in a homemade enchilada sauce. Tomatoes are high in the antioxidant lycopene, making this dinner as nutrient packed as it is flavor packed. Recipe created by Christine Pittman in partnership with Produce for Kids.
      Ingredients
      • 8 medium tomatoes
      • 2 teaspoons olive oil
      • 1 medium sweet onion, chopped
      • 1 bell pepper, chopped
      • 2 cups baby spinach
      • 1 cup corn
      • 1 (15 oz.) can low-sodium black beans, drained, rinsed
      • 1 cup lowfat shredded Cheddar cheese, divided
      • 2 tablespoons corn starch
      • 2 tablespoons tomato paste
      • 2 tablespoons chili powder
      • 1/2 teaspoon salt
      Directions
      1. Preheat oven to 350ºF.
      2. Cut ½ inch off of the stem side from each tomato and scoop out insides. Place insides in food processor. Put tomatoes cut side down on paper towel-lined plate.
      3. Heat oil in large skillet over medium heat. Add onions and bell pepper, cook for 4-5 minutes or until softened. Add spinach and stir until wilted. Mix in corn, black beans and ¾ cup cheese.
      4. In small bowl, mix cornstarch with 2 tablespoons water until smooth. Add cornstarch mixture, tomato paste, chili powder, salt and 1 cup water to food processor. Puree until smooth. Pour ¾ of sauce into baking pan.
      5. Fill tomatoes with bean mixture and place in pan. Cover with remaining sauce and sprinkle with remaining cheese. Bake for 30 minutes, or until cheese has melted and sauce has thickened.
      Nutritional Value
      • Calories 380
      • Fat 12.18g
      • Protein 20.96g
      • Carbohydrates 49.97g
      • Fiber 14.38g
      • Sodium 501mg
      • Calcium 282mg
      • Iron 4.03mg

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