The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Roasting tomatoes before puréeing them yields a flavor-rich salsa that can double as a dynamite taco topping or sandwich spread. Here, the salsa makes a tangy topper for The Healthy Cook’s black bean bowl.
Beans & Rice with Roasted Cherry Tomato Salsa
Time: 30 minutes
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
1⁄4 tsp. + 1⁄4 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
1⁄2 avocado, sliced
2 cups shredded romaine
1. Preheat the oven to 425°F. On a rimmed baking pan, toss the tomatoes, bell pepper, and jalapeño (if using) with 2 Tbs. oil. Season with 1⁄4 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 1⁄4 tsp. salt.
3. Divide the beans and rice into 2 bowls. Top with the salsa, avocado, and romaine.
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.
Want more tomato recipes?
Check out this post for:
- Roasted Tomatoes, Tempeh, & Broccoli
- Roasted Tomatoes & Fennel on Beans & Greens
The recipe in this post first appeared in the September 2020 issue of Nutrition Action Healthletter.
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