Snappy Stuffed Tomatillos
Embark on a bold flavor journey with Snappy Stuffed Tomatillos, a vibrant vegetarian dish that's as eye-catching as it is delicious. These zesty tomatillos are hollowed out and filled with a hearty blend of shredded cheddar cheese, protein-packed black beans, fluffy quinoa, and fragrant cilantro, spiced with jalapeño, cumin, and garlic powder for a kick of Tex-Mex flair. Baked to perfection, this recipe offers a tantalizing mix of tender tomatillo shells and golden, bubbly filling, making it an ideal centerpiece for dinner parties or weeknight meals. Ready in just 40 minutes, these stuffed gems are topped with lime juice and fresh herbs for a burst of refreshing acidity. Perfect for fans of healthy, gluten-free recipes, this creative twist on stuffed vegetables is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Tomatillos
- 1 cup Shredded cheddar cheese
- 1 cup Black beans
- 1 cup Cooked quinoa
- 2 tablespoons Chopped fresh cilantro
- 1 piece Jalapeño pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
- 1 piece Lime
Instructions
Preheat your oven to 375°F (190°C).
Peel and rinse the tomatillos to remove their sticky outer layer. Slice off the tops and hollow out the centers using a small spoon or melon baller. Be careful not to puncture the sides or bottoms.
In a medium bowl, mix the shredded cheddar cheese, black beans, cooked quinoa, chopped fresh cilantro, and ground cumin.
Finely dice the jalapeño pepper (remove seeds for less heat). Add it to the filling mixture along with garlic powder, salt, and the juice of half a lime. Combine everything thoroughly.
Lightly brush the hollowed-out tomatillos with olive oil and season with a pinch of salt.
Stuff each tomatillo with the prepared filling, packing it gently but firmly.
Arrange the stuffed tomatillos in a baking dish. Cover with foil and bake for 15 minutes.
Remove the foil and bake for an additional 5 minutes, or until the tomatillos are tender and the filling is golden on top.
Remove from the oven and let them cool slightly. Garnish with an extra sprinkle of chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 12.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1006 mg | 77% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
