Rojo's Stuffed Tomatoes

Ingredients

• 5 large tomatoes, hollowed
• 2 tablespoon olive oil
• 1 small onion, peeled, finely chopped
• 1 small zucchini, finely diced
• 2 cup cold cooked rice
• 14 ounce black bean and corn salsa, such as rojo's
• 1 cup mexican style shredded cheddar jack cheese

Directions

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