Name: Vegetarian Fajitas
Ingredients: 8 Flour tortillas; 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; 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; 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Main dish, Tex-mex, Vegan	8	Servings

INGREDIENTS

8		Flour tortillas
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
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
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

FAJITAS
GUACAMOLE
SAUTEED BELL PEPPERS,ONION
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.
Recipe by Shirley Wilkes-Johnson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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