Roasting luxuriously ripe late-summer tomatoes before puréeing them yields a rich, tangy salsa for this bowl of Beans & Rice with Roasted Cherry Tomato Salsa. Got leftovers...or making a double batch of the salsa? It can double as a dynamite taco topping or sandwich spread.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 2


  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño or serrano pepper, seeded and chopped (optional)
  • 2 Tbs. + 1 Tbs. extra-virgin olive oil
  • ¼ tsp. + ¼ tsp. kosher salt
  • 1 clove garlic, sliced
  • a pinch of dried oregano
  • 1 cup no-salt-added black beans with their liquid
  • 1 cup cooked brown rice
  • ½ avocado, sliced
  • 2 cups shredded romaine


  1. Preheat the oven to 425ºF. On a rimmed baking pan, toss the tomatoes, bell pepper, and jalapeño (if using) with 2 Tbs. oil. Season with ¼ tsp. salt. Roast until tender and charred in spots, 15–20 minutes. Transfer to a food processor and purée into a salsa.
  2. In a medium pan, heat the remaining 1 Tbs. oil over medium heat until shimmering. Sauté the garlic and oregano until fragrant, about 1 minute. Add the black beans with their liquid and bring to a simmer. Season with the remaining ¼ tsp. salt.
  3. Divide the beans and rice into 2 bowls. Top with the salsa, avocado, and romaine.

Nutrition Information

Per serving (2 cups):

  • Calories: 510
  • Total fat: 28 g
  • Sat fat: 4 g
  • Carbs: 56 g
  • Fiber: 14 g
  • Total sugar: 7 g
  • Added sugar: 0 g
  • Protein: 13 g
  • Sodium: 510 mg 

    Photo: Kate Sherwood/CSPI.