1 Tbl avocado oil (or evoo)
1/2 cup carrots cut into matchsticks
1/2 cup red pepper cut into matchsticks
1/2 cup orange pepper cut into matchsticks
1 large shallot cut into thin strips
2 cups crimini mushroom cut into 1/4” slices
1/2 cup corn kernals
1/2 cup black beans, rinsed and drained
1/2 tsp salt
1 avocado, pitted and cut into small chunks
1 tsp FanFriggenTastic Fajita Seasoning
2 Tbl water
1/2 cup sharp shredded cheddar
12-16 Baby Hearts of Romaine Lettuce Leaves, end trimmed (can use bib lettuce if you can’t find this)
Heat a large skillet over medium heat.
Add the avocado oil and heat until the oil begins to shimmer.
Add in the carrots, peppers, shallot and mushrooms.
Sauté for 3 minutes.
Add in the salt and continue sautéing for 3-4 more minutes or just until the vegetables begin to soften (you want them just slightly firm – not mushy).
Add in the Fajita Seasoning and water and mix.
Cook for 1 minute.
Add in the corn and black beans stirring to combine.
Cook for 1 minute and remove from heat.
Add in the cheese and stir to combine.
Add in the avocado chunks, stirring in gently.
Place 2-3 Tbl of the mixture in the spoon of the lettuce.
Hold by the end and eat … like you’re eating off of a spoon except you can eat this spoon!