Add the olive oil to the empty skillet and heat to medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes. Add the salsa and cook until the shrimp are coated in salsa and cooked through. Turn off the heat

Stir in the salsa, beans, and broth and bring to a simmer. Cover, reduce heat to low and simmer for 10-15 minutes until the carrots are fork-tender. 

In a medium saucepan, combine the rice, salsa, and 1 cup of water. Bring to a simmer, reduce the heat to low, cover and simmer for 20 minutes, until the rice is tender. Fluff the rice with a fork, season to taste with salt, and garnish with cilantro.

Pour the eggs into the skillet and stir for about 2 minutes to incorporate the kale into the frittata. Transfer to the oven and bake for 12-15 minutes, until the center is set. 

In a medium mixing bowl, mash the beans with a spoon or fork to a paste. Add the salsa, panko, and egg and stir to combine. Shape the mixture into 3 patties and place on a plate in the fridge for 20 minutes.

Don't be scared, grab a plate. Even if you're not Cajun, try our Organic Cajun Peach. This unique, boldly-flavored ma...