Slice the onions and bell peppers and set to the side.
Heat a large skillet on medium heat. Pour in 1 tablespoon grapeseed oil, then place the sliced mushrooms and red onions in the skillet. Sprinkle 1 tablespoon fajita seasoning over the veggies and add ¼ cup of water. Saute for 1 minute.
Then add in the bell peppers. Sprinkle with the remaining 1 tablespoon of fajita seasoning. Cook on medium heat for 5-7 minutes (with the lid on). Mix occasionally.
While the veggies are cooking, heat the re-fried black beans until they are hot. Chop spinach and slice the avocado.
Just before the veggies are done add in ¼ cup of Green Mountain Gringo® Mild Salsa to the skillet. Mix well then remove the fajita veggies off the heat.
Begin preparing the fajitas. Lay a flour tortilla out, spread 1 tablespoon of re-fried black beans on to a tortilla. Place a little bit of the chopped spinach followed by fajita veggies, avocado slices, and additional salsa. Then sprinkle on a little bit of cheese. Repeat until all the fajitas are used. Enjoy.