Add the Veggies: Stir in the black beans, corn, and chopped bell peppers. Let everything cook together for a few more minutes until it’s well combined.
Stuff the Tomatoes: Gently spoon the taco mixture into each hollowed-out tomato, packing it in but ensuring that the tomatoes stay intact.
Bake (Optional): If you want your dish a bit more crispy and cheesy, top with shredded cheese and bake at 350°F (175°C) for 10-12 minutes until the cheese is melted and bubbly.
Garnish: Once out of the oven, squeeze a little fresh lime juice on top and sprinkle with chopped cilantro to add a refreshing, zesty touch.
Why Grandma’s Recipe is the Best:
Grandma always knew how to balance health with flavor, and this dish is a prime example. It’s low in carbs, rich in protein, and bursting with nutrients from the fresh vegetables. It’s also a fun way to enjoy the flavors of a taco in a healthier form that doesn’t sacrifice taste.
So let’s all take a moment to appreciate Grandma’s culinary magic. If this recipe brings you joy, don’t forget to share the love with her by leaving a compliment or a thank-you message. After all, food tastes better when it’s shared with love!
Feel free to grab the full recipe in the comments section below and make her proud today!
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