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