Title: Vegetarian fajitas
 Categories: Vegetarian, Main dish, Tex-mex
      Yield: 8 Servings
 
      8    Flour tortillas

MMMMM--------------------------FAJITAS-------------------------------
    1/2    Wheat roast, sliced into
           -fajita strips
      2 lg Garlic cloves, minced
      2 tb Fresh lime juice
      2 tb Fresh orange juice
      2 tb Red wine vinegar
    1/4 ts Cayenne pepper
    1/2 ts Black pepper
      1 tb Brown sugar
      3 tb Olive oil
      3 tb Chopped fresh cilantro

MMMMM-------------------------GUACAMOLE------------------------------
      2    Avocadoes, pitted, peeled
      2 tb Lime juice
      1    Garlic clove, finely minced
      1 md Tomato, chopped
      2 tb Chopped cilantro
    1/2 ts Salt
    1/4 ts Cumin powder
    1/4 ts Black pepper

MMMMM-----------------SAUTEED BELL PEPPERS,ONION----------------------
      1 tb Olive oil
      1    Each red and yellow bell
           -peppers,sliced into strips
      1 md Onion, sliced
      2 ts Red wine vinegar
    1/2 ts EACH salt and sugar
 
   Instructions for fajitas:
  
   Mix the lime juice, orange juice, vinegar, cayenne and black pepper
  and brown sugar. Add the oil and chopped cilantro. Pour over fajita
  strips and marinate for one hour to overnight.
  
   Grill fajita strips or saute in a non-stick skillet with a little
  oil.
  
   While cooking fajitas, heat flour tortillas tightly wrapped in foil
  in a 300-degree oven for 10 minutes.
  
   For each fajita, spread a layer of guacamole over a warm flour
  tortilla. Place several fajita strips and sauteed bell peppers in
  center of tortilla; top with picante sauce and roll up.
  
   Guacamole:
  
   Mash avocado well; add other ingredients.
  
   Sauteed bell peppers and onion:
  
   Saute bell peppers and onion in oil until tender-crisp, about 5
  minutes. Add vinegar, salt and sugar.