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.
These Enchilada Stuffed Tomatoes from Produce for Kids remind me of her.
This summer, Produce for Kids is once again teaming up with Price Chopper to support local Feeding America® food banks.
From June 13 to July 24, shoppers can look for Produce for Kids signage in the produce department of all Price Chopper stores.
You can help by purchasing brands with the Produce for Kids logo.
Each time you do, you will help give back to Feeding America food bank programs that support children and families.
To date, this campaign has raised nearly $12,000 or 125,000 meals* for Feeding America! It doesn’t get easier to help end hunger.
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
Ingredients
- 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
Instructions
- 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.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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