
INGREDIENTS
INSTRUCTIONS
NUTRITION INFORMATION
INGREDIENTS
- 10 medium sized tomatoes
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 cup frozen corn
- 1 can black beans, rinsed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 cup GO Veggie! Lactose Free Cheddar Shreds
INSTRUCTIONS
Preheat oven to 375 degrees F.
Spray 9×13″ casserole dish with cooking spray. Set aside.
Using knife and spoon, core each tomato, scooping out all of the insides.
In large skillet, heat olive oil over medium-high heat.
Add onion and peppers, sauteeing until they soften, about 5-7 minutes.
Add corn, black beans, cumin, chili powder, garlic, and salt.
Cook for another 4-5 minutes, until it warmed through. Remove from heat and add 1 cup of the cheese.
Spoon about 1/4 cup into each tomato, depending on the size of your tomatoes.
Top with about 1 tablespoon of cheese each.
Place into prepared baking dish
Bake in preheated oven for 15-20 minutes, until cheese is melted.
Serve and enjoy!
Recipe by Taylor Ellingson, Greens & Chocolate
NUTRITION INFORMATION