These Enchilada Stuffed Tomatoes are an easy recipe that’s full of flavor.
This post contains sponsored links from Produce for Kids, however all opinions are 100% my own.
When I was growing up, I remember my grandmother making stuffed tomatoes. She grew up on a tomato farm in New Jersey and knew 1,001 creative ways to use tomatoes.
She would always tell us stories of her life on the farm — how she and her mother used to cook a big, hearty lunch for the farm hands and how she and her brothers used to play in the barn and outbuildings. I loved listening to her sharing her adventures.
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While I don’t think my grandmother ever had an enchilada in her 92 year life, I think she would have loved to try this recipe.
Enchilada Stuffed Tomatoes
- 8 tomatoes on the vine
- 2 olive oil
- 1 RealSweet® Vidalia® onion chopped
- 2 cups baby spinach
- 1 cup corn
- 1 can low-sodium black beans 15 oz., drained
- 1 cup low fat shredded Cheddar cheese divided
- 2 tablespoons corn starch
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1/2 teaspoon salt
Preheat oven to 350ºF. 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. 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. 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. 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.
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