Name: Rojo's Stuffed Tomatoes
Yield: 5
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

Ingredients

5 Large tomatoes, hollowed
2 Tablespoons olive oil
1 Small onion, peeled, finely chopped
1 Small zucchini, finely diced
2 Cups cold cooked rice
14 Ounces black bean and corn salsa, such as Rojo's
1 Cup Mexican style shredded Cheddar Jack cheese

Directions

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 sauté 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.