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Enchilada Stuffed Tomatoes
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
4
servings
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
▢
½
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.