Fajita-beef salad

olive-oil spray
8 6-inch whole-wheat tortillas
1 teaspoon ground cumin, divided
2 tablespoons reduced-sodium soy sauce
1 teaspoon liquid smoke seasoning
1 16-ounce package frozen pepper stir-fry mix (green, red, yellow bell peppers and onion), thawed
3/4 pound lean roast beef (such as Healthy Choice), sliced into thin strips
4 cups chopped romaine lettuce (or 1 bag of any pre-cut romaine salad mix)
1 Haas avocado, peeled, pitted and diced

1. Preheat oven to 400 F. Coat a baking sheet with olive-oil spray. Place four tortillas on baking sheet and sprinkle with 1/2 teaspoon cumin. Bake 8 minutes, until golden. Remove from oven; transfer to individual plates. Set aside.
2. Meanwhile, in a large skillet, combine remaining cumin, soy sauce and liquid smoke. Set pan over medium-high heat and bring mixture to a simmer. Add vegetable mix and cook 3 minutes, until tender. Using tongs or a slotted spoon, remove vegetables from pan; set aside. To the same pan, add roast beef and simmer 2 minutes, until hot.
3. Top toasted tortillas with lettuce, then pepper stir-fry mixture and roast beef. Arrange avocado on top. Serve with additional tortillas on the side. (Additional garnish options: fat-free sour cream, salsa, jalapeсos, hot sauce.)