Preparation
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In a dry saucepan over medium heat, roast peppercorns, annatto seeds,
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cumin seeds, chili powder and oregano until seeds begin to pop, about
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5 minutes. Place the roasted seeds in a blender with the salt and
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grind finely. Set aside. Heat the olive oil in the pan over
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medium-hihg heat and saute the onions and peppers until soft, about 5
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minutes. Add the spice mix and cook 3-5 minutes more, adding water if
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needed to keep the vegetables from sticking. Cover the stacked
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tortillas with paper towels and heat in the microwave on high for 30
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seconds. Place each tortilla on a plate. LAyer with cheese,
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vegetables mixture, lettuce and tomato.
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Nutritional info per serving: 293 cal; 11.9g pro,
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33.9 g carb, 13.9g fat
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Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford
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Health Nutrition Facts
per serving
| Calorie | 648.84 |
| Protein | 24.36g |
| Fat | 19.23g |
| Water | 228.16g |
| Sodium | 1429.49mg |
| Cholesterol | 40.41mg |
| Carbohydrates | 100.98g |
| Fiber | 12.42g |
| Vitamin A | 1558.40IU |
| Vitamin C | 53.95mg |
| Calcium | 720.52mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 95 minutes of Bicycling at 12 mph |
| |  | 88 minutes Walking at 4 mph |
| |  | 30 minutes Runing at 10 mph |
| |  | 78 minutes Swimming at 50 yards/minute |
| |  | 93 minutes Playing Tennis (Single) |
| |  | 78 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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