Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat up 1 Tablespoon of the avocado oil in an oven-safe skillet (such as cast iron) over medium-high heat.

Step 3

Cook the sliced onion and bell peppers in the oil for about 7-10 minutes, or until tender.

Step 4

Remove the vegetables from the skillet and set aside.

Step 5

Heat up the remaining oil in the skillet and add in the sliced or cubed chicken.

Step 6

Add in the garlic and cook for 4-5 minutes, stirring occasionally.

Step 7

While the chicken is cooking, mix the tomato sauce, salsa, smoked paprika, cumin, chili powder, salt, and pepper.

Step 8

Pour half of the sauce mixture into the skillet with the chicken and cook for another 4-5 minutes.

Step 9

Add the cooked fajita veggies back in to the skillet.

Step 10

Stir in the black beans, tortilla pieces, and spinach.

Step 11

Add the remaining sauce mixture and stir.

Step 12

Remove the skillet from heat and top with cheese and cilantro.

Step 13

Place the casserole in the oven and bake for another 7-10 minutes, or until the cheese is melted and everything is evenly warm.

Step 14

Remove from the oven, add crushed red pepper (optional), serve, and enjoy!