Crock-Pot Fajitas & Zippy Zonya Mexi Mix

From Zonya's Lickety-Split Meals
Serves 12 (1/2 c. mixture per serving)

1 lb. beef top round steak OR boneless, skinless chicken breast OR pork tenderloin OR 24 oz. firm tofu
1 lg. onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
3/4 t. salt
12 jalapeno or hot pepper rings from a jar
1 can. (15 oz) pinto, kidney, or black beans, drained and rinsed
2 T. lime juice
4-5 T. Zippy Zonya Mexi Mix*
12 6" flour tortillas
3 ripe tomatoes, chopped
1 c. shredded lettuce
3/4 c. fat-free sour cream (1 T. per fajita)
cheese (I added this...what's a fajita without a little cheese?)

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 veggies into strips and place in slow cooker.
Add salt through Mexi Mix to slow cooker and mix well. Cook on HIGH 4-5 hours or on LOW 7-8 hours. (Resist the urge to add water. I added a bit because I was worried it would burn & I had WAY too much liquid.) Just before serving, break meat into bite-sized chunks. (I shredded my chicken.)

Warm tortillas in microwave. Use tongs or a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.

These fajitas are splendid!!

Zippy Zonya Mexi Mix

Instead of using prepared packets of taco or fajita mixes, simply use 3 T. of this mix to replace one packet of commercial mixes. It tastes great, and it replaces the high-sodium packets you get at the store. I've almost used up one full batch of this stuff! --Keri

5 T. ground cumin
1 T. cumin seeds (opt)
6 T. chili powder
1 t. garlic powder
1 t. onion flakes
1/4 t. black pepper
1/4 to 1/2 t. cayenne pepper (opt)