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
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-hihg 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. 9 Nutritional info per serving: 293 cal; 11.9g pro, 33.9 g carb, 13.9g fat