---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Main dish, Tex-mex, Vegan
       Yield: 8 servings
       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
 ----------------SAUTEED BELL PEPPERS,ONION----------------
       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 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.
    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
    Recipe by Shirley Wilkes-Johnson