Title: SOUTHWESTERN FAJITAS
Categories: Miamiherald, Ovolacto, Kids 8-10
Yield: 10 Servings

1 ts Black peppercorns
1 ts Annatto seeds
1 ts Cumin seeds
1 ts Chili powder
1 ts Dried oregano
1/2 ts Salt
2 ts Olive oil
2 md Onions; peeled and sliced
3 Bell peppers; cored and
-sliced (green, red, yellow)
1 lb Monterey Jack cheese; shred
1 Head lettuce; shredded
2 Tomatoes; halved and sliced
10 Flour tortillas; fijata size

In a dry saucepan over medium heat, roast peppercorns,
annatto seeds, cumin seeds, chili powder and oregano
until seeds begin to pop, about 5 minutes. Place the
roasted seeds in a blender with the salt and grind
finely. Set aside. Heat the olive oil in the pan over
medium-hihg heat and saute the onions and peppers
until soft, about 5 minutes. Add the spice mix and
cook 3-5 minutes more, adding water if needed to keep
the vegetables from sticking. Cover the stacked
tortillas with paper towels and heat in the microwave
on high for 30 seconds. Place each tortilla on a
plate. LAyer with cheese, vegetables mixture, lettuce
and tomato.

Nutritional info per serving: 293 cal; 11.9g pro,
33.9 g carb, 13.9g fat

Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa
Crawford

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