Roasted Taco Salad


Recipe: Roasted Taco Salad


  • 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
  • 1/2 an Avocado, chopped
  • 2 Cups Lettuce, chopped
  • 2 Tomatoes, diced
  • Guacamole Sour Cream


  1. Preheat oven to 218°C (425°F).
  2. On a baking sheet, combine the cherry tomatoes, onion, jalapeño, bell pepper, tomatillos, and olive oil. Bake for 30 minutes.
  3. 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.
  4. 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!

Number of servings (yield): 4

Recipe and Photo credit: For the Love of Food / CC BY-NC

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