Enchilada Stuffed Tomatoes
These tomatoes are stuffed with tasty Mexican flavors and smothered in a homemade enchilada sauce. Tomatoes are high in the antioxidant lycopene, making this dinner as nutrient packed as it is flavor packed.
Nutritional information per serving:
Calories 380, Fat 12.18g, Protein 20.96g, Carbohydrates 49.97g, Fiber 14.38g, Sodium 501mg, Calcium 282mg, Iron 4.03mg
Recipe courtesy of Produce For Kids.
By Christine Pittman of Cook the Story
Prep Time: 15 minutes
Cook Time: 30 minutes
8 Kumato™ tomatoes
2 tsp. olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 cups spinach
1 cup corn kernels
1 can (15 oz.) low-sodium black beans, drained
1 cup shredded Cheddar cheese, divided
2 Tbsp. corn starch
2 Tbsp. tomato paste
2 Tbsp. chili powder
½ tsp. 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.