Southwestern Stuffed Tomatoes
Slice off the top 1/2 inch of each tomato. With a spoon, carefully core the tomatoes by scooping out the inside of the tomato and the seeds. Reserve all of the inside of the tomato and seeds. Invert the hollowed out tomato on a plate to drain the excess liquid. Reserve the liquid. In a non-stick skillet, heat the oil on medium low. Add the onion, jalapeno and garlic and cook 2 minutes or until the onion is tender. Stir in the drained beans, cumin, reserved tomato insides and tomato seeds and drained tomato liquid. Heat about 5 minutes or until the beans are heated all the way through. Mash about 1/4 of the beans in the pan and stir. Add the crushed chips and 3/4 cup of the cheese. Cover the skillet a few minutes to melt the cheese. Spoon the filling into the tomatoes. You do not need to heat the tomatoes. Sprinkle the remaining cheese on top and serve.
Grilled Corn On The Cob
Preheat grill to medium heat. Toss the corn with the oil and chili powder until coated. Grill the corn, turning frequently, until the kernels start to brown and soften, about 10-12 minutes.
Mix the olive oil and oregano. Toss with the zucchini. Grill 5-7 minutes.
Place a cantaloupe wedge on each plate. Mix blueberries and sugar. Top each cantaloupe wedge with the blueberries.
6 dessert servings
Tomatoes, onion, jalapeno, garlic cloves, canned black beans, cheese, corn on the cob, zucchini, cantaloupe and blueberries are WIC Approved Foods.
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