Peel the husk off of the tomatillos and wash them well.

Set a small sauté pan over medium-high heat. Add the tomatillos and Serrano pepper and let cook, shaking every now and then, for 4-6 minutes or until the tomatillos and pepper are blackened on all sides.

Remove the tomatillos and pepper from the pan (keep the pan out), and add the to a heat-safe bowl. Cover the bowl with a plate and let them "steam" for a few minutes to help loosen their skins.

While the tomatillos are in the bowl, roughly chop the Anaheim pepper and add it to the food processor. Add the garlic and cilantro as well.

When the tomatillos are cool enough to handle, gently pull the blackened skins away and add the interior to the food processor. Do the same with the Serrano, but also remove the seeds (this will keep it from being too spicy).

Add the honey, lime juice, olive oil, tamari and salt and process the ingredients into a sauce. Taste and season with more salt as desired, then set aside.

Make the simple cilantro salad by thinly slicing the red onion, cucumber and tomatillo and adding it all to a small bowl. Roughly chop the cilantro and add it in. Give a few tosses and season with the lime zest, lime juice, and salt. Set aside.

Set the same sauté pan from earlier over low heat and add the drained and rinsed beans. Give them a drizzle of olive oil and swirl them in the pan for 1-2 min, just to cook off any tinned-bean-taste.

Add the beans to the bowl with the tomatillo sauce and give a few mixes.

To serve, pile the beans into four bowls. Scoop the salad directly on top. Drizzle with extra-virgin olive oil and sprinkle with flaky salt.

Slice up the avocado and add a quarter to each bowl. Serve immediately!