Stuffed tomatoes with corn and beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delmontecanada.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Spoon
- Mixing bowl
- Pot
- Stove
- Ladle
- Measuring cup
- Measuring spoon
- Grater
- Can opener
- Serving bowl
Ingredients
- 4 very large or 6 to 8 regular tomatoes
- 1/3 c (80 ml) salsa
- 2 tbsp (30 ml) cornstarch
- 1/4 c (60 ml) fresh basil
- Salt
- freshly ground pepper
- 1 1/2 c (375 ml) cooked quinoa
- 1 can Del Monte southwest style corn medley
- 1 can 14 oz (398 ml ) Bonduelle red kidney beans
- 1 c (250 ml) grated cheese, your choice
- 2 tsp (10 ml) Tex-Mex spices
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