• ¼ cup vegetable oil
• ½ of a small cauliflower (broken up into small florets)
• ½ cup diced carrots
• salt (to taste)
• ½ of a yellow bell pepper (finely chopped)
• ½ of a green bell pepper (finely chopped)
• 1 and ½ small onions (sliced)
• garlic-parsley salt (to taste)
• 14.5 oz can of stewed tomatoes
• 16 oz can of vegetarian refried beans
• 15 oz can of black beans (drained)
• 10.5 oz package of soft flour tortillas

Preheat oil in large pan and saute cauliflower and carrots. Add salt to taste. Put on low heat once cauliflower and carrots are cooked, but slightly crunchy. To the same large pan, add yellow and green bell peppers, sliced onions and garlic-parsley salt to taste. Cook until peppers and onions are fully sauted. To the same large pan, add stewed tomatoes, refried beans and black beans. Gently fold all ingredients evenly together in the pan until beans are heated. Pour the finished fajita mix into a large serving bowl. Warm tortillas in microwave for 10 seconds. Let diners place heaping spoonfuls of fajita mix into center of their tortilla. Have them fold sides of tortilla over mix and tuck tortilla ends under as well. Serve hot. Serves 6.