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- 1 cup brown rice
- 4 lbs medium-large tomatoes
- 14 oz can beans, rinsed & drained
- 6 oz can tomato paste
- 1 tbsp organic taco seasoning
- 1 tsp cumin
- 1 tiny garlic clove
- 1 tsp salt
- Ground black pepper, to taste
- 1 small bunch cilantro, finely chopped
- 4 oz (1 cup) Tex Mex, marble or sharp cheddar cheese, shredded
- Cooking spray of choice
- Cook rice as per package instructions.
- Spray large (9” x 13”) baking dish with cooking spray and set aside.
- While rice is cooking, prepare tomatoes.
- Using sharp (serrated) paring knife cut tops off (placing in the blender), then middle around the circle (without cutting through the bottom), and scoop out seeds and flesh into the blender.
- Place tomatoes, facing cut side upright, into previously prepared baking dish.
- To the blender, add tomato paste, taco seasoning, cumin, garlic clove, salt and pepper. Process until smooth enchilada sauce forms.
- Preheat oven to 350 degrees F. To the pot with cooked brown rice, add beans, almost all of cilantro, and half of enchilada sauce; mix to combine. Stuff tomatoes as much as you can (over the top), and if you have any leftover stuffing (more likely) mix it with remaining enchilada sauce, and pour in between stuffed tomatoes.
- Bake for 30 minutes, sprinkle with cheese and bake for a few more minutes until cheese is melted; sprinkle with remaining cilantro. You can serve warm immediately with a dollop of Greek yogurt and 1 whole wheat toast.
- If you let rice stuffed tomatoes to sit covered for at least an hour, they will be more flavorful and rice will expand even more. But that’s optional.
- Stores in fridge for 3-4 days in meal prep containers
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
This Rice Stuffed Enchilada Tomato will make you go into some serious Worship!! Humming and rocking!! You can eat this good and not feel like you have to repent. It is delicious!!!
This is the BEST comment ever! LOL #grateful
Wow, this sounds like something I could make easily. It sounds yummy too. I will have to try this recipe out.
This dish was very tasty and fulfilling, o really enjoyed it.
Delicious and easy to make. I added red pepper flakes and green chilies to give it a little more heat.
Goodness, that looks divine!
One question, probably a dumb one… you say
If you let rice stuffed tomatoes to sit covered for at least an hour, they will be more flavorful and rice will expand even more. But that’s optional.
Is this before or after baking?
after baking sis
I will be trying this tonight