Southwestern Fajitas

Ingredients

 * 1 tsp black peppercorns
 * 1 tsp annatto seeds
 * 1 tsp cumin seeds
 * 1 tsp chili powder
 * 1 tsp Dried oregano
 * 1/2 tsp salt
 * 2 tsp olive oil
 * 2 med onions, peeled and sliced
 * 3  bell peppers, cored and sliced (green, red, yellow)
 * 1 lbs Monterey jack Cheese, shred
 * 1  head lettuce, shredded
 * 2  tomatoes, halved and sliced
 * 10  flour tortillas, fijata size

Directions
Nutritional info per serving: 293 cal; 11.9g pro, 33.9 g carb, 13.9g fat
 * 1) 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.
 * 2) Place the roasted seeds in a blender with the salt and grind finely.
 * 3) Set aside.
 * 4) Heat the olive oil in the pan over medium-high heat and saute the onions and peppers until soft, about 5 minutes.
 * 5) Add the spice mix and cook 3-5 minutes more, adding water if needed to keep the vegetables from sticking.
 * 6) Cover the stacked tortillas with paper towels and heat in the microwave on high for 30 seconds.
 * 7) Place each tortilla on a plate.
 * 8) Layer with cheese, vegetables mixture, lettuce and tomato.