Enchilada Stuffed Tomatoes
by Christine Pittman
These Enchilada Stuffed 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.
This is a low-carb option for enjoying enchiladas without tortillas but with all the flavor! People try to limit carbs for a various amount of reasons, but honestly, we didn’t create this one because it was low carb, we made it because it’s delicious! Be sure to give it a try for yourself 🙂
How to Pick a Good Tomato for Stuffed Tomatoes
When it comes to picking a good tomato for stuffed recipes, you’ll want to look for a variety that is firm but not too hard. It should also be ripe, but not overly soft or mushy. Heirloom tomatoes are a great option for stuffing, as they tend to be more flavorful and have a firmer texture.
Look for tomatoes that are uniform in size and shape so they will cook evenly. Avoid any that have blemishes, bruises, or cracks.
Adding baby spinach to recipes is a great way to add extra nutrition and flavor. Here are a few reasons why we love adding spinach to recipes:
1. Spinach is packed with nutrients. It’s a good source of vitamins A, C, and K, as well as iron and folic acid.
2. Baby spinach has a milder flavor than regular spinach, so it’s a great way to add greens to recipes without overpowering the other flavors.
3. Baby spinach is versatile and can be added to all sorts of recipes, from soups and stews to pasta dishes and wraps, and these stuffed tomatoes!
How Long Will These Enchilada Stuffed Tomatoes Last in the Fridge?
Cooked stuffed tomatoes will last in the fridge for up to four days. You can also prep it ahead of time making this dish a great option for meal prep or when you need a quick and easy weeknight meal. Simply stuff the tomatoes with your favorite fillings and refrigerate, bake, and enjoy!
Are These Enchilada Stuffed Tomatoes Spicy?
Nope. They are actually pretty mild. However, if you want to turn up the heat on your enchilada stuffed tomatoes, there are a few things you can do. First, opt for hotter peppers when making your sauce. Jalapeños, serranos, and habaneros in place of the bell pepper will all give your enchilada stuffed tomatoes a nice kick.
You can also add some additional spice to the filling by using Pepper Jack cheese. Personally, my crew loves a little extra heat, so I definitely make these additions from time to time.
What Side Dishes To Serve With These Enchilada Stuffed Tomatoes
Some of the best side dishes to enjoy with your enchilada stuffed tomatoes include black beans, refried beans, Spanish or yellow rice, and a simple salad.
Nutrition Tip: Like citrus, tomatoes are a good source of vitamin C. They also contain potassium, a mineral that kids (and grown-ups) don’t get enough of.
Don’t forget to PIN IT!
Enchilada Stuffed Tomatoes
Ingredients
- 8 medium tomatoes
- 2 teaspoons olive oil
- 1 medium sweet onion chopped
- 1 bell pepper chopped
- 2 cups baby spinach
- 1 cup corn
- 1 15 oz. can low-sodium black beans, drained, rinsed
- 1 cup lowfat 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.
