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.
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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.
- 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.