Add the olive oil to a large skillet over medium high heat.
Add the bell peppers, red onion, oregano and salt.
Saute for 10 minutes, remove from the heat and set aside.
In a large bowl, toss the supergreens with the chipotle honey vinaigrette.
Divide the dressed greens between two bowls.
Top with the fajita veggies, black beans, pico de gallo and guacamole.
If you don't have time to make the pico de gallo and guacamole to go on top, substitute in ½ cup diced tomatoes tossed with 2 tbsp chopped fresh cilantro to replace the pico de gallo and substitute ½ diced avocado for the guacamole.