Go Back
–+ servings

Enchilada Stuffed Tomatoes

Christine Pittman
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree & Main Dishes
Cuisine tex-mex
Servings 4 servings
Calories 194 kcal

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.

Nutrition

Serving: 2tomatoesCalories: 194kcalCarbohydrates: 28gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 704mgPotassium: 1002mgFiber: 7gSugar: 12gVitamin A: 5773IUVitamin C: 80mgCalcium: 183mgIron: 2mg
Keyword dinner recipes, easy dinner, easy dinner ideas, tomatoes
Tried this recipe?Let us know how it was!