Vegetarian Beef Fajitas with Peppers and Onions

Marinade:
1/4c EVO oil
1 tsp grated lime rind
2 1/2tbsp lime juice
2 tbsp Worcestershire sauce
1 1/2tsp ground cumin
1 tsp kosher salt
1/2tsp dried oregano
1/2tsp ground black pepper
2 cloves garlic, minced
14 oz vegetable broth

Fajitas:
2 bags steak strips, Morningstar Farms
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
8-12 tortillas (10-inch), whole wheat flour
1 c salsa
1/4c sour cream
1/2c cilantro, chopped fresh
Fresh cilantro sprigs

The vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings. Substitute Meat for the Steak Strips if you wish, and marinate them as well. To prepare marinade, combine first 10 ingredients in a large bowl; set aside. Combine marinade, and vegetables in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Place some marinade in a small saucepan as a reserve. Place the vegetarian steak strips, and vegetables on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place the steak strips and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 2 ounces of steak strips, 5 bell pepper wedges, and 2 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve.