Mexican Stuffed Tomatoes

These simple stuffed tomatoes are made with a mix of Rojo’s salsa, onion, zucchini, and rice, and feel free to add equal parts of organic black beans and organic corn to the mix as well.

Mexican Stuffed Tomatoes

- 5 large tomatoes, hollowed out
- 2 Tbsp. olive oil
- 1 small onion, peeled and chopped fine
- 1 small zucchini, diced fine
- 2 cups cold cooked rice
- 1 (14-oz.) Rojo’s Black Bean & Corn Salsa
- 1 cup Mexican Style Shredded Cheddar Jack Cheese

Preheat oven to 375°F. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up. In skillet, heat oil and saute onion and zucchini until softened. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through. Spoon about 1 cup salsa mixture into each tomato. Top with remaining cheese and bake for 15 minutes or until cheese is melted. Makes 5 servings.

http://www.rojossalsa.com/stuffed-tomatoes