Hi Frank - here are a few ideas for side dishes with your fajitas: serve your favorite creamy cole slaw, black bean and corn salad, and pineapple bake. Here are recipes:

Black Bean & Corn Salad
Serves 8-10

2 15-oz. cans black beans, rinsed and drained (it would be cheaper to cook the dried beans
from scratch for a crowd - use a 1 pound bag of dried beans to replace and cook according to package directions)
1 1/2 cups frozen white corn kernels, thawed (fresh is better, but not this time of year)
1 red bell pepper, diced about same size as beans and corn kernels - you can mix red and
green peppers, too
6 green onions with tops, chopped
2 tomatoes medium, chopped (same size)
1/2 cup fresh cilantro, chopped fine
1 fresh hot green chili pepper, finely minced (like jalepeno or Serrano – or more to taste)
Dressing:
1/3 cup FRESH lime juice
1/8 teaspoon cayenne pepper
2 teaspoons ground cumin
1 clove garlic, very finely minced or crushed
1/3 cup olive oil
salt and pepper to taste

Combine dressing ingredients in a small bowl adding salt and pepper to your taste and
whisk briefly. Combine all other ingredients in a salad bowl. Pour on dressing and mix.

Can refrigerate before serving, but also can be served room temp.

Pineapple Bake - this isn't too sweet, so it makes a great bread to serve with the meal.

Makes 8 portions (or more for a large buffet)
For 40 servings, I would make 2 separate double-size recipes of this and bake each doubled recipe in a 9x13-inch clear casserole dish (so you can serve right from it) - cut each pan into 24 squares. Buy 2 large loaves of Italian bread a day ahead to use - just cut off the crusts.

8 thick slices day-old bread, cut into 1-inch cubes
2 cups drained crushed unsweetened pineapple
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
4 eggs, beaten

Preheat oven to 350F degrees. Grease a 1-1/2 quart baking dish. Combine the brad and pineapple and place in the prepared baking dish.

Mix the butter, sugar, and eggs and pour over the bread mixture. Bake until puffed and golden, about 40 minutes. Serve warm.