---------- Recipe via Meal-Master (tm) v8.04
  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