Roasted Tomato Salsa with Avocado

  • 4 vine ripened tomatoes, sliced into fourths 
  • 1 yellow bell pepper, sliced 
  • 1/2 red onion, sliced
  • Salt and pepper, to taste
  • 1-2 tbsp olive oil
  • 2 ripe avocados 
  • 1 tsp chipotle chili powder 
  • 2 tbsp lime juice
  • 1 can black beans, drained and rinsed, optional 
Roast tomatoes, bell pepper, and onion with salt and pepper and olive oil at 450° for 20 to 30 minutes. Cool slightly, add chipotle, lime juice and avocado; process in the food processor until smooth. Stir in black beans, if desired. Serve room temp or cold with plantain chips, tortilla chips or naan. 

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