• In a small bowl, combine the fajita spices and set aside.
• Keep ¼ cup of the sweet onion and finely chop it. For the remaining of the onion, slice it in thick layers.

Fajita veggies

• Warm up a little oil (if using, I like olive oil spray) in a large non-stick pan and then, add the sliced onion and peppers. Sprinkle the fajita spices mix over with a little salt, stir well and cook for 4-5 minutes.
• Then, add the mushrooms, garlic and keep cooking for 4-5 more minutes or until the vegetables are tender, but still a little crunchy. If the pan gets too dry, then add some water to the pan, about 1-2 tablespoons at the time. Taste and adjust salt to your liking.

Quick salsa

• While the vegetables are cooking, make the salsa. In a medium bowl, combine the reserved finely chopped onion (¼ cup) with the chopped cherry tomatoes, garlic and lime juice. Add salt to taste and stir well. Set aside.

Avocado mash

• Also while the vegetables are cooking, simply mash the avocado on a plate using a fork as smooth as you wish and transfer to a medium bowl. Then, add the cilantro, lime juice, green onion, garlic and salt to taste. If you want to make it thinner, then add a little water 1-2 tablespoon at the time.

To serve

• When ready to eat, add some cooked rice to your bowl and top with some black beans (heat them up first if you want), romaine lettuce, fajita vegetable mixture and the cherry tomato salsa. Dollop some of the avocado sauce over and garnish with more cilantro and green onions, if desired. Enjoy!