In a skillet (I used my new Teal Le Creuset cast iron skillet), heat up 1 tbsp avocado oil until hot. Add cooked black beans and sliced bell peppers and sauté around for about 2-3 minutes.

Add in corn and jalapeño, combine together and season with chilli powder and garlic powder, sauté 2-3 minutes.

Add in rice and combine everything together, once combined nicely, add in tomato purée or your favourite tomato sauce and mix. Let cook together for another 3-4 minutes until the peppers, corn and jalapeño are soft but not overly cooked.

Transfer to your serving dish and top with your favourite salsa, chopped avocado and any other garnish of your choice. Enjoy!