Beans & Rice with Roasted Cherry Tomato Salsa
Roasting luxuriously ripe late-summer tomatoes before puréeing them yields a rich, tangy salsa that's the perfect topper for beans & rice.
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Cooking tools:
- Oven
- Baking pan
- Food processor
- Pan
- Measuring spoon
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving bowl
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
- 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
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