Ingredients:
1 ½ lb tomatillos
½ cup cilantro leaves
2 Jalapeño peppers 
3 tomatoes
2 serrano peppers
Salt
Crushed red pepper
3 Limes
1 Bell pepper
1 can Black beans
1 head Iceberg lettuce
1 head Cauliflower
Extra virgin olive oil (EVOO)
​Hot sauce

Total cooking time:
60 mins

Recipe:

1. Cut a small X into the tomatillos and tomatoes and cook in salted boiling water with halved peppers
2. After the tomatillos and tomatoes begin to peel and rise to the top of the boiling water, carefully remove the ingredients from the water and place into blender
3. Blend the ingredients into salsa with the fresh juice of 2 limes, salt, once the salsa is blended evenly place, pour into a glass container and let cool in the fridge
4. While the salsa cools, place the black beans in a medium-sized pot over medium heat and reduce until liquid reduces by half volume, make sure to stir often
5. Spice the beans with crushed red pepper, salt, and hot sauce
6. Pour a small amount of olive oil on a medium-sized pan over medium-high heat
7. Once the pan is evenly warm, place cauliflower florets in pan with hot sauce and seared until crisp 
8. After the cauliflower is sautéed, cut the bell pepper in half and sautée over high heat until well seared
9. Plate the bell pepper stuffed with black beans and cauliflower, over a bed of lettuce, and tomatillo salsa