Fajitas

• 1 cup sunflower seeds
• 2 cups water
• 1/2 medium red bell pepper, chopped
• 2 cups frozen corn kernels
• 1/4 cup chopped yellow onion
• 1 teaspoon ground cumin
• 1 teaspoon raw honey
• 1/2 teaspoon chili flakes
• 1 red bell pepper, thinly sliced
• 1 clove garlic, chopped
• 1/2 cup thinly sliced red onion
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons cold pressed extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili pepper flakes

1. Place the seeds in the water and allow them to soak overnight, or about 12 hours.
2. Drain and rinse the seeds, then drain again.
3. To make the tortillas, place the sunflower seeds in a food processor.
4. Add the remaining ingredients and combine until smooth.
5. Transfer the tortilla mixture to Teflex dehydrator sheets, making 4-inch round circles that are 1/4-inch thick.
6. (You should be able to make 4 to 6 circles.)
7. Dehydrate at 105F for 4 hours.
8. (If you dont own a dehydrator, see Notes on how to use an oven for this purpose.)
9. After 4 hours, carefully flip the tortillas over and dehydrate for another 4 to 6 hours.
10. (For directions on how to flip, see Notes.)
11. When the tortillas are finished cooking, they will appear dry but will still be flexible.
12. After you flip the tortillas, prepare the fajita filling.
13. Combine all of the filling ingredients in a medium bowl, mix, then let marinate in the refrigerator for 4 hours.
14. Remove the vegetables from the refrigerator and let sit at room temperature for at least 30 minutes.
15. Remove the tortillas from the dehydrator and fill with the marinated vegetables.
16. Serve immediately.

sunflower seeds, water, red bell pepper, corn, yellow onion, ground cumin, honey, chili flakes, red bell pepper, clove garlic, red onion, freshly squeezed lemon juice, cold pressed, salt, ground cumin, red chili pepper

Taken from www.cookstr.com/recipes/fajitas (may not work)