Remove the stem of the cabbage then dice the head into 2-inch pieces. In the bowl of a food processor, pulse the cabbage until finely chopped, similar to rice. If you want you can also add cilantro as you pulse so that it's finely chopped and seasons the cabbage rice.

In a large skillet, warm one tablespoon olive oil over medium heat. Add the cabbage rice, sprinkle with salt, juice of 1-2 limes (depending on preferences), 2 teaspoons cumin and 1 teaspoon chili powder. Cook for about 5 minutes, until slightly tender. Turn heat to low while you cook the other vegetables.

In a separate skillet. warm the remaining olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the peppers remaining cumin, chili powder, and smoked paprika. Stir and continue to cook for 5 more minutes.

Add the drained beans to the skillet with the peppers and stir to combine. Cook for about 3 minutes, until heated through.

Serve cabbage rice warm with the onion, peppers and beans on top. Finish with salsa, avocado, cilantro and fresh lime juice then serve and enjoy!