Green Chile Enchilada Stuffed Tomatoes
A zesty and savory twist on traditional enchiladas, these stuffed tomatoes feature a flavorful filling of kidney beans, green chile enchilada sauce, and melted cheese. Baked to perfection, these enchilada-inspired tomatoes are a delicious and satisfying meal on their own or a delightful side dish.
ingredients
- 4 large whole peeled tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 1 cup green chile enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- 2.
Carefully slice off the top of each tomato and scoop out the seeds and pulp, leaving the shells intact. Reserve the tomato pulp in a separate bowl and discard the seeds.
- 3.
In a mixing bowl, combine the kidney beans, shredded cheese, green chile enchilada sauce, cumin, garlic powder, salt, and pepper. Mix well.
- 4.
Fill each tomato shell with the bean and cheese mixture, packing it tightly. Place the stuffed tomatoes into the prepared baking dish.
- 5.
Pour the reserved tomato pulp over the stuffed tomatoes, allowing it to drain into the bottom of the baking dish.
- 6.
Bake for 25-30 minutes or until the tomatoes are tender and the filling is heated through.
- 7.
Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.
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