“Shredded chicken tossed with black beans and salsa are layered over a baked sweet potato and topped with a vibrant mix of sauteed cabbage and multi colored sweet peppers, and topped with a quick avocado crema, cotija cheese, and chopped fresh cilantro.”
5. In a second skillet over medium heat, toss the purple cabbage and sweet peppers with olive oil. Season with salt and pepper. Sautee, stirring occasionally, for about 7 minutes, or until beginning to soften.