Dice one red bell pepper, one avocado, and a small bunch of cilantro, and keep them aside for further processing.

In a cooker, cook one cup of rice until it is done.

Heat the black beans with cumin, chili powder, half a teaspoon of garlic powder, and salt in a small saucepan until warm; add a little water or oil, if necessary.

Pulse the oil, water, red bell pepper, frozen corn, cilantro, half a teaspoon of garlic powder, salt, lime juice, and half a cup of tomato salsa sauce in a food processor until smooth.

Pour enough oil into a heavy saucepan to partially cover the avocado in oil—Preheat the saucepan over medium-high heat.

Add the avocado, fry both sides for a few minutes until golden brown, and transfer to a paper towel; sprinkle with salt.

Serve a scoop of cooked rice, black beans, and slaw into the bowl. Add the fried avocado on top with a few cilantro leaves.

Drizzle with half a cup of tomato salsa sauce of your choice.