Southwestern Fajitas

  • 1 tsp black peppercorns
  • 1 tsp Bijol
  • 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, fajita size



1 In a dry saucepan over medium heat, roast peppercorns, cumin seeds, chili powder and oregano until seeds begin to pop, about 5 minutes.

2 Place the roasted seeds in a blender with the sea 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 Bijol and 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.