Produce for Kids

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.

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.

Enchilada Stuffed Tomatoes

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.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information:
Yield: 4 Serving Size: 2 tomatoes
Amount Per Serving: Calories: 380Total Fat: 12gSodium: 501mgCarbohydrates: 50gFiber: 14gProtein: 21g

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Christine Pittman

About the Author

Christine Pittman is the author behind popular cooking sites - CookTheStory.com and TheCookful.com. As a mom of two, she enjoys sharing quick and easy, homemade and healthy recipes with families.

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