BYO Burrito Bowl

These easy delicious burrito bowls are full of veggies and tomato goodness. Quick to the table for a great weeknight meal that the kids will love.  Full of fresh ingredients and no need to stop at the local takeout restaurant.

Serves 10


Spanish Rice:

  • 1 ¼ cups canned diced tomatoes, with juice (preferably low-sodium)
  • 2 ¾ cups brown rice,uncooked

Chili Beef Topping:

  • 2 teaspoons olive oil 1 pound ground beef (80/20 blend or leaner), uncooked
  • 1 1/2 cups diced white onion, divided
  • 3/4 teaspoon salt
  • 2 teaspoons chili powder
  • 1 ¼ cups canned low sodium tomato sauce

Homemade Salsa:

  • 2 ½ cups canned diced tomatoes, with juice (preferably low-sodium) divided
  • 1/8 cup tomato paste
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 tablespoon sugar

Fillings and Toppings:

  • 2 ½ cups canned black beans, drained and rinsed
  • 1 ¼ cups shredded lettuce
  • 2 ½ cups shredded reduced fat cheddar cheese


To make the Spanish Rice:

  1. Place rice and 5 cups water in a large sauce pan over medium heat.
  2. Bring to a boil, reduce heat to a low simmer and cover.
  3. Cook for 45-50 minutes until water is almost absorbed.
  4. Stir in 1 ¼ cups diced canned tomatoes with juice and stir to combine.
  5. Cover and continue to cook until all water is absorbed, about 10 additional minutes.

To make the Chili Beef Topping:

  1. While the rice is cooking, prepare the beef.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the beef to the pan and break up the meat as it cooks and no pink remains (internal temp of 165 degrees F or higher).
  4. Remove the meat and drain off all fat in the skillet.
  5. Add the onions to the skillet and cook until onion is translucent, stirring to keep from sticking and browning.
  6. Return the meat to the pan and add the salt, chili powder and canned tomatoes and stir well to combine.
  7. Bring to a simmer and cook for 5 minutes.
  8. Set aside.

To make the Homemade Salsa:

  1. Place 1 ¼ cups diced tomatoes, onions, tomato paste, water, garlic powder, cumin, salt and sugar in a food processor or blender.
  2. Pulse until almost smooth.
  3. In a bowl, mix pureed tomato mixture and remaining 1 ¼ cups diced tomatoes until blended.
  4. Refrigerate until ready to serve.

To assemble:

  1. Place 1 ounce (1/4 cup) cooked beef mixture with ½ cup cooked rice in a bowl.
  2. Top with ¼ cup black beans, 1/8 cup shredded lettuce and ¼ cup shredded cheddar cheese.
  3. Top with ¼ cup salsa.

Vegetarian Option: Substitute black beans for beef.

NUTRITIONAL ANALYSIS PER SERVING: (1 ounce cooked beef, 2 ounces cooked rice, ¼ cup shredded lettuce, ¼ cup shredded cheese, 2 ounces salsa and 1 ounce black beans) 574 calories, 12.8 g fat, 5.2 g saturated fat, 0 g trans fat, 61 mg cholesterol, 521 mg sodium, 1365 mg potassium, 78.7 g carbohydrates, 11.9 g fiber, 6.4 g sugars, 36.2 g protein (USDA)

Recipe created by Tomato Products Wellness Council

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South of the Border Pizza

Switch out your pizza  from Italian to Mexican with this South of the Border recipe. Use traditional pizza crust – just add beans, corn, peppers, taco seasoning, salsa and cheese.  Is it Taco Tuesday or Pizza Friday? You decide.

Serves 10


For the pizza crust*:

  • 2 ½ cups whole wheat/enriched flour blend
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons active dry yeast
  • ¾ cup + 1/8 cup water (warmed to 130° F)
  • 1 tablespoon vegetable oil
  • 2 tablespoons cornmeal

For the toppings:

  • 1 ¼ cups tomato sauce
  • 2 1/2 cups refried beans
  • 2 tablespoons + 2 teaspoons taco seasoning, divided
  • 1 cup canned corn, drained and rinsed (preferably low-sodium)
  • 1 cup diced green bell peppers
  • 2 ½ cups diced canned tomatoes, drained
  • 2 ½ cups shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 ¼ cups prepared salsa (preferably low-sodium)


  1. Prepare the pizza crust. Place flour, salt, sugar, and dry yeast in large mixer bowl.
  2. Mix with a dough hook for 30 seconds on low speed.
  3. Whisk together the warm water and oil. Add liquids to the flour mixture and mix on low speed for 5 minutes.
  4. Remove the dough from the mixer and gently shape into a large ball. Let sit at room temperature for at least 20 minutes before stretching.
  5. Lightly coat a large sheet pan (13”x18”x1”) with cooking spray. Sprinkle pan with cornmeal and set aside. Place dough ball in center of pan and flatten dough by rolling or spreading with fingers to the rim of pans. Keep edges thicker than center to create a crust when baked.
  6. Prepare the pizza toppings. Heat tomato puree and refried beans in saucepan over medium heat. Mix well to combine and season with 2 tablespoons taco seasoning.
  7. In a separate pan, place the corn, green peppers, diced tomatoes and remaining 2 teaspoons taco seasoning in a large skillet.
  8. Cook for 10 minutes, stirring occasionally. Drain off any excess liquid.
  9. Assemble the pizza. Spread tomato/bean mixture onto pizza crust followed by tomatocorn-pepper mixture. Sprinkle on cheddar cheese and bake until crust is lightly browned: Conventional oven: 475°F for 15-18 minutes. Convection oven: 450°F for 15 minutes.
  10. Remove and let sit for at least 5 minutes before slicing. Cut into 10 squares and top with shredded lettuce and salsa. Serve immediately.

*May use prepared pizza crust

NUTRITION INFORMATION PER SERVING: 313 calories, 12.8g fat, 6.3g saturated fat, 0.0g trans fat, 30mg cholesterol, 580mg sodium, 467mg potassium, 44.3g carbohydrates, 7.4 fiber, 6.0g sugars, 17.3g protein (USDA)

Recipe created by Tomato Products Wellness Council

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Awesome Garden Patch Lasagna

Your family will never know there’s a mouthful of vegetables in every bite of this delicious lasagna dish fresh from the garden with a creamy mixture of cheese and whole wheat noodles. Whether the veggies are from your garden or farmers’ market, it’s hard to find a healthier lasagna recipe that will be a crowd pleaser!

Serves 10


  • 1 teaspoon salt (optional)
  • 1 pound 4 ounces whole wheat lasagna noodles uncooked
  • 2 tablespoons vegetable oil
  • 2 ½ cups shredded carrots
  • 2 ½ cups spinach leaves
  • 1 cup diced onion
  • 5 cups low-sodium tomato sauce
  • ¼ cup low-sodium tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • 2 ½ cups reduced fat cottage cheese
  • 1 teaspoon dried parsley
  • ¼ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese


  1. Bring a large pot of water (may add salt) to a boil over high heat. Add the lasagna noodles and cook until just tender, about 10-12 minutes or according to manufacturers directions.  Drain and set aside.
  2. Heat oil in a large skillet and add the onion, shredded carrots and spinach. Cook until vegetables are heated through and onion is translucent. Drain off any excess liquid.
  3. Place the tomato sauce and tomato paste in a medium sauce pan over medium heat. Whisk until fully combined then add in the oregano and granulated garlic. Reduce heat to medium low and simmer, uncovered for 10 minutes.
  4. In a large bowl, combine cottage cheese, dried parsley and grated Parmesan cheese. Mix well to combine.
  5. Spread 1 cup of tomato sauce on the bottom of a large lasagna pan. Layer with a single layer of noodles, ¼ of the carrot and spinach mixture, ¼ of the cheese mixture, and another layer of tomato sauce. Continue to create three additional layers ending with a single layer of noodles and remainder of sauce. Sprinkle mozzarella cheese over each pan of lasagna and cover with foil.
  6. Bake in a conventional oven at 375°F for 50 minutes; convection oven at 350°F for 40 minutes.
  7. Remove from oven and allow to cool for 15 minutes before serving. Slice into individual servings and serve.

NUTRITIONAL INFORMATION PER SERVING: 368 calories, 8.9 g fat, 2.9 g saturated fat, 0.0 g trans fat, 13 mg cholesterol, 365 mg sodium, 217 mg potassium, 51.5 g carbohydrates, 9 g fiber, 6.5 g sugar, 20.9 g protein (USDA)

Recipe created by Tomato Products Wellness Council

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Bean Stew with Chicken Sausage

Canned tomatoes provide vitamins, minerals, and fiber. They also contain a phytonutrient called lycopene, an antioxidant that is anti-inflammatory and helps prevent cardiovascular disease. Also, by adding a little fat when you cook with canned tomatoes, the lycopene absorption increases. Here, I prepare a stew of beans with chicken sausage, where I use canned diced tomatoes and tomato paste.

Serves 6


  • 1 tablespoon canola oil
  • ½ medium onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 4 chicken sausages, sliced
  • 2 cans of diced tomatoes
  • 3 cans pinto beans, washed and drained
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper



  1. Heat a medium saucepan over medium heat. Add canola oil and heat it for 1 minute. Add the onion and cook for another minute. Add celery and carrots and stir with a wooden spoon for 2 minutes. Add the tomato paste and cook for 3 minutes.
  2. Add the chicken sausage and tomato pieces. Cook for 2 minutes.
  3. Add beans, oregano, salt and pepper. Simmer for 15-20 minutes.

Guiso de Frijoles con Salchica de Pollo – Español

Serves 6


  • 1 cucharada aceite de canola
  • ½ cebolla mediana, picado
  • 2 tallos de apio, rebanado
  • 2 zanahorrias, rebanado
  • 2 cucharadas de pasta de tomate
  • 4 salchichas de pollo, rebanado
  • 2 latas trozos de tomates
  • 3 latas frijoles pinto, lavado y escurrido
  • 1 cucharada oregano seco
  • ½ cucharadita sal
  • ½ cucharadita pimiento negra


  1. Calentar una cacerola mediana a fuego medio. Añadir el aceite de canola y dejar que se caliente por 1 minuto. Añadir la cebolla y cocine por un minuto más. Agregue el apio y las zanahorias y revolver con una cuchara de madera durante otros 2 minutos. Añadir la pasta de tomate y cocinar por 3 minutos.
  2. Agregue la salchicha de pollo y trozos de tomate. Cocine por 2 minutos.
  3. Añada los frijoles, el orégano, la sal y la pimienta. Cocer durante 15-20 minutos.

Recipe by Tomato Products Wellness Council.  Developed by Manuel Villacorta

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Farro A La Peruvian

I like using canned tomatoes, especially when fresh tomatoes are not in season. Nowadays, people assume they can get fresh tomatoes year round. In fact, fresh tomato season is only from July to August in the United States. Outside of the fresh tomato season, it is better to use canned tomatoes, which are tastier and also have good nutrition.

Serves 4


  • 6 cups water
  • 2 cups farro, dry
  • 1 tablespoon canola oil
  • ½ medium red onion, chopped
  • 1 teaspoon garlic, chopped
  • 1 tablespoon chili paste or other chili paste
  • 1 can of diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  1. Place six cups of water in a medium sized sauce pan and bring it to a boil. Add farro and cook 10-15 minutes or until desired texture. Drain and set aside.
  2. In a large saucepan on medium-high heat, heat up the canola oil. Add the onion and cook for 1 minute. Add the garlic and chili paste and cook for another 2 minutes.
  3. Add the diced tomatoes and stir. Cook for 2 minutes. Add the cilantro, salt, pepper and farro and stir. Cook for 2 minutes. Serve immediately.

Farro a la Peruana – Español

Porciones: 4


  • 6 tazas de agua
  • 2 tazas de farro, seco
  • 1 cucharada aceite de canola
  • ½ cebolla roja mediana, picado
  • 1 cucharadita ajo, picado
  • 1 cucharada de pasta de aji o otra pasta de chile
  • 1 lata torzos de tomate
  • ¼ taza cilantro, picado
  • 1 cucharadita de sal
  • ½ cucharadita pimiento negra


  1. Coloque seis tazas de agua en una cacerola mediana y llevar a ebullición. Añadir farro y cocinar 10-15 minutos o hasta que la textura deseada. Escurrir y reservar.
  2. En una cacerola grande a fuego medio-alto, calentar el aceite de canola. Añadir la cebolla y cocine por 1 minuto. Añadir el ajo y la pasta de ají y cocine por otros 2 minutos.
  3. Añadir los trozos de tomate y revuelva. Cocine por 2 minutos. Agregue el cilantro, la sal, la pimienta y el farro y revuelva. Cocine por 2 minutos. Servir inmediatamente.

Recipe courtesy of Tomato Products Wellness Council.  Developed by Manuel Villacorta


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