Southwestern Fajitas

Yield:	10 Servings
Categories:

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, red, yellow)
1	lb	Monterey Jack cheese; shred
1		Head lettuce; shredded
2		Tomatoes; halved and sliced
10		Flour tortillas; fijata size