Crock-Pot Fajitas

You want chicken fajitas—use chicken. You want beef fajitas—use beef! Vegetarian? Got that covered, too. These fajitas are a family favorite.

Ingredients
beef top round steak; skinless, boneless chicken breast; pork tenderloin; or 24 oz. firm tofu	1 lb.
onion	1 lg
green bell pepper, seeded	1
red bell pepper, seeded	1
yellow bell pepper, seeded	1
salt	3/4 tsp
jalapeño or hot pepper rings from a jar	12
pinto, kidney or black beans, drained and rinsed	1 can (15 oz)
lime juice or 2 envelopes True Lime^®crystallized lime	2 T
Zippy Zonya Mexi Mix	4-5 T
6" flour tortillas	12
3 ripe tomatoes, chopped	3
shredded lettuce	1 cup
light sour cream	3/4 cup (1 T per fajita)

4 to 8 hours before serving:

Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.)
Place in slow cooker.
Cut onion and bell peppers into strips and place in slow cooker.
Add salt, pepper rings, beans, lime juice and Mexi Mix to slow cooker and mix well.
Cook on high 4 to 5 hours or on low 7 to 8 hours.

Just before serving:

Break meat into bite-sized chunks.
Warm tortillas in microwave.
Using tongs or a slotted spoon, remove contents from slow cooker. Assemble fajitas with toppings of your choice.
Serve 1 fajita per person with raw veggies, dip and fruit for dessert.

Note: Expect about 1 cup of liquid to be left in the crock pot. Makes an excellent soup starter.