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 healthycook@cspinet.org.
Time: 30 minutes
Serves: 2
Ingredients
- 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
Instructions
- 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.
- 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.
- Divide the beans and rice into 2 bowls. Top with the salsa, avocado, and romaine.
Nutrition Information
Per serving (2 cups):
