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- 2 tablespoon extra-virgin olive oil, divided
- 5 small baby sweet peppers (about 1 cup chopped)
- 3 scallions (about 2/3 cup sliced)
- 1 can cooked black beans
- ¼ cup bean liquid or water
- 8 pickled jalapeño slices
- 2 to 3 flour tortillas
- 1 avocado
- 1/2 teaspoon lime juice
- 1/8 teaspoon kosher salt
- Cabbage Salad
- 3 cups lightly packed shredded red cabbage
- corn kernels from 1 corn cob (about 1 cup)
- 3 large radishes, sliced
- 1 1/2 tablespoon lime juice
- 2 tablespoon olive oil
- 1 1/2 tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- handful of feta cheese
View Full Recipe at The Wimpy Vegetarian
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