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Serves: 12
Total Calories: 3,011.381

1 pound beef top round steak, pork tenderloin or boneless skinless chicken breast half or 24 ounces firm tofu
1 large onion
1 green bell pepper seeded
1 yellow bell pepper seeded
1 red bell pepper seeded
3/4 teaspoon salt
12 jalapeno or hot pepper rings from a jar
1 (15-ounce) can pinto, kidney, or black beans drained and rinsed
2 tablespoons lime juice or 2 envelopes True Lime crystalized lime
4 to 5 tablespoons
ASSEMBLY INGREDIENTS
12 6 inch flour tortillas
3 ripe tomatoes chopped
1 cup shredded lettuce
3/4 cup light sour cream ( 1 T per fajita)

1. 4 to 8 hours before serving: Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.) Place in slow cooker.
2. Cut vegetables into strips and place in slow cooker.
3. Add remaining ingredients (minus assembly ingredients) to slow cooker and mix well. Cook on HIGH 4 to 5 hours or on LOW 7 to 8 hours.
4. Just before serving: Break meat into bite-sized chunks.
5. Warm tortillas in microwave. Use tongs or a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.
6. Serve 1 fajita per person with raw veggies, dip and fruit for dessert.

MENU:
Crock-Pot Fajitas
Raw Vegetables and Dip
Fresh Sliced Cantalope

Nutritional Facts:

Serves: 12
Total Calories: 3,011.381
Calories from Fat: 739.474

More Recipes from the Lickety Split Meals Cookbook:
Turkey Vegetable Stew
Tortellini Stew
Mexican 5 Bean Soup
Split Pea Soup
Beef Barley Soup
Gypsy Stew
Crock Pot Fajitas
Mexican Black Beans
Beef Stroganoff over Noodles
Cranberry Pork Roast over Noodles
Chicken Cacciatore
Sweet and Sour Chicken