1. Slice peppers and onions. Heat the vegetable oil in a cast iron skillet (non-stick skillet will work too). Once oil is heated, add peppers and onions. Stir around to coat them with oil. Add garlic powder, cumin, salt, pepper and freshly squeezed juice of 1/2 lemon. Stir and let sit. You want the vegetables to get a little black char. After they're done to your liking, set aside.

2. While the peppers are cooking, prepare your other ingredients. Chop the cilantro. Warm up the re-fried beans, get out the salsa, sour cream, salad and tortilla chips.

3. Divide the salad among 4 bowls. Scoop the peppers on one side of your salad bowl. Put a dollop of sour cream, a spoonful of salsa, a spoonful of warmed re-fried beans, a handful or tortilla chips and finish off by sprinkling with cilantro.