Black Bean & Tofu Chipotle-Lime Fajitas with Herb-Infused Tortillas

Fajitas:

3 bell peppers (green, yellow, red, orange)
1 onion
1 tomato
1 lime
1 cup black beans
1 package of firm tofu
1 tsp vegetable oil
1/4 cup Chipotle Cholula
1/4 cup Louisianna Hot Sauce
Chile Powder to taste
Cayenne Powder to taste
Onion Powder to taste
Garlic Salt to taste
fresh cilantro

Herb-Infused Tortillas:

2 cups flour
4-5 tblsn vegetable shortening
1 tsp salt
1/2 tsp sugar
2 tsp baking powder
3/4-1 cup warm water
excess flour for rolling out tortillas

Cook Tortillas first so they can steam while you prepare the filling:

Chop fresh cilantro and dry on parchment paper in oven at 200 degrees for 5-10 minutes, or until cilantro crumbles in fingers without turning black. Set aside. Mix dry ingredients, then add shortening. Cut shortening into dry ingredients (I use my hands) until mixture has a crumbly, cornmeal appearance. Add warm water a bit at a time and knead. When dough is no longer sticky, knead for 3 minutes, then set aside with a towel for 10 minutes. After, split dough ball into 12 smaller balls. Roll out tortillas on a floured surface, turning every few seconds to prevent sticking. When tortillas are rolled out, wet a paper towel and run over the surface of the tortilla. I like to use fresh dried cilantro and dried thyme. Sprinkle herbs of choice on sticky side, then dust with flour and roll with pin to seal. Cook on a med-high castilla for 5-10 seconds on each side. Wait until dough bubbles begin to turn a golden brown. Store in a towel so tortillas can steam.

Fajita Filling:

Mix cholula, Louisianna sauce, and seasonings. Cut up tofu and marinate for a few hours. Soak and cook the black beans. Cut onion in half - dice one half and cut 2nd half in large chunks. Dice tomato. Cut up fresh cilantro. Mix diced tomato, onion and citantro with cooled black beans. Set aside. Cut up bell peppers. Add vegetable oil to a frying pan, then add bell peppers, onion chunks, and marinated tofu. Season with sauces and seasonings to taste. Cook until onions are clear and bell peppers are cooked but not soggy.

Cut lime into slices. Take herb-infused tortilla and fill with bell pepper filling and black bean filling. Season with lime juice from slices to taste.