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,
                     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