“I start with leftover rice and canned beans, which makes this recipe quick and easy to throw together when I start the day.”
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice 1/2 bunch kale, stems removed and discarded, leaves shredded 3 tablespoons finely chopped fresh cilantroCombine the onion, bell pepper, cumin, garlic powder, and jalapeño in a large sauté pan.
Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.© 2018 by Darshana Thacker. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.
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