DIRECTIONS: Heat the oil over medium-high heat in a large 5-quart non-stick pan. Add the onion and cook for 6-7 minutes until the onions are softened. Add the meat and use your spatula to break it up into pieces. Cook the meat until it's no longer pink, about 8-10 minutes. Add the garlic, red pepper, jalapeno, chili powder, cumin, and salt. Cook for another 2-3 minutes. Add the diced tomatoes, corn, black beans, and salsa. Mix well. Add the uncooked brown rice noodles and chicken broth. Mix well and then bring the mixture to a boil before turning down the heat to medium heat (rolling boil). Cover and cook until the noodles are cooked through, mixing every 5 minutes. The noodles will be softened in about 10-15 minutes. Turn off the heat and uncover the mixture once the noodles are soft. There will be some liquid left in the pan, which will thicken as the mixture cools. Add a portion of the mixture into a bowl and top it with fresh cilantro and slices of avocado slices. 

NUTRITION INFO: 439kcal | Carbohydrates: 63g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1227mg | Potassium: 908mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1019IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 3mg

(Recipe and photo courtesy of Good For You Gluten Free)