Stuffed tomatoes with corn and beans | Delmonte Canada

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 and 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