1 white or yellow onion, peeled

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1 Tbsp. low-sodium soy sauce

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1/4 cup chopped tomato

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1 jalapeño, stem removed and quartered, optional

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4 (4-oz.) pieces skirt steak (thin cut)

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2 Tbsp. olive oil

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2 clove garlic, peeled and minced

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1 (15-oz. can) black beans, low sodium drained and rinse

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1 cup cooked brown rice

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As needed sea salt and fresh cracked pepper, to taste

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2 red and/or orange bell peppers, halved, stems and seeds removed

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1 large red onion, peeled, ends removed and sliced in 4 thick slabs

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2 ripe, medium Fresh California Avocados, halved and seeded

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As needed nonstick olive oil spray

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2 Anaheim chiles

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3 limes, juiced

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3/4 cup fresh salsa, roasted molcajete style recommended

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As needed chopped cilantro, optional

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.