Sep 08 2010
Originally, I had planned on making her exact recipe – in tostada form, but when I went to start cooking, I realized that my guys had eaten all the tortillas as a snack the day before (the baby starts to wiggle with excitement when he sees a tortilla!). So, I went to emergency plan B and made some rice instead, and decided to turn the meal into a taco salad.
And, wow, we were so blown away by the easy and delicious flavors of this recipe that we have made it 4 times in the last 2 weeks! It just amazes me that something as simple as roasting a tomato – as opposed to frying, grilling, or simply eating raw – can not only the change the flavor of that ingredient, but really transform an entire dish and take it to a whole new level.
This is definitely worth making for friends at dinner parties! Oh, and it re-heats very well in the microwave the next day – so this would make a great left-overs lunch for work!
600 grams Cherry Tomatoes, halved
2 Onions, diced
1 Jalapeño, seeds removed, minced
1 Green Bell Pepper, chopped
4 Tomatillos, chopped
2 teaspoons Olive Oil
1 teaspoon Garlic Powder
400 grams cooked Kidney Beans (or your favorite bean), drained
1 Cup hard Goat Cheese (or your favorite cheese)
2 Cups cooked Rice (recipe here)
1/2 an Avocado, chopped
2 Cups Lettuce, chopped
2 Tomatoes, diced
Guacamole (recipe here)
Preheat oven to 218°C (425°F).
On a baking sheet, combine the cherry tomatoes, onion, jalapeño, bell pepper, tomatillos, and olive oil. Bake for 30 minutes.
Remove from baking sheet from oven and pour the drained beans on top of the vegetables and mix. Sprinkle with the garlic powder and then all the cheese – return to oven. Bake another 5 minutes. Remove from oven.
Top your cooked rice off with a few spoon fulls of the bean and vegetable mixture, then layer on the rest of your toppings: avocado, lettuce, tomato, guacamole, and sour cream. Enjoy!
Makes 4 servings.