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Enchilada Stuffed Tomatoes
5 from 1 vote

Enchilada Stuffed Tomatoes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Keyword: enchilada, tomato
Servings: 4
Calories: 182kcal

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.
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