“Beef” Fajita Salads

• ⅛ 10- ounce package - Abbot’s Butcher Plant-Based Ground “Beef”
• 2 tablespoons - Fajita Spice Blend
• ¼ cup - water
• 2  - bell peppers
• 1  - yellow onion
• 8 ounces - mushrooms
• 2 tablespoons - olive oil
• ⅛  - Kosher salt
• ⅛  - Black pepper
• 2 heads - romaine lettuce
• ⅛  - Pico de gallo
• ⅛  - Guacamole
• ⅛  - Lime wedges

Instructions

1. Heat a large skillet over medium-high heat. Add in Abbot’s Butcher “Beef”, 2 tablespoons fajita spice blend and ¼ cup water. Stir to combine, cooking for 6 to 8 minutes, until an internal temperature of 165 degrees F is reached. Remove from skillet and set aside.
2. Wipe out skillet and return to cooktop over medium-high heat. Add 1½ tablespoons olive oil to the skillet. Once heated, add in sliced bell peppers and yellow onion. Cook for 7 to 10 minutes, until soft and cooked through. Season with a pinch of kosher salt and black pepper. Remove from skillet and set aside.
3. Add remaining 1½ tablespoons olive oil to the skillet, over medium-high heat. Once heated, add sliced mushrooms. Cook for about 3 minutes, stirring occasionally. Add a couple of pinches of kosher salt and continue to cook for another 5 minutes, until water releases from the mushrooms and they begin to crisp.
4. Add a generous portion of chopped romaine lettuce to a serving bowl. Top with a couple of scoops of each – the fajita “beef”, onions and peppers, and mushrooms. Use pico de gallo and guacamole in lieu of another salad dressing, and squeeze a lime wedge on top.