Beans & Rice with Roasted Cherry Tomato Salsa

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.