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Veggie Steak Fajitas Recipe

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Since I used to live in Mexico, I love re-creating the flavors I enjoyed there. This is one of my favorite quick meals! —Becky Toney, Tarpon Springs, Florida

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Diabetic Friendly

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Veggie Steak Fajitas Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 beef top sirloin steak (1 pound), thinly sliced
2 teaspoons ground cumin
1/8 teaspoon salt
3 teaspoons canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 tablespoons minced fresh cilantro
4 whole wheat tortillas (8 inches), warmed
Optional ingredients: Shredded lettuce, chopped tomato and reduced-fat sour cream

Directions

Sprinkle beef with cumin and salt. In a large skillet, saute beef in 2 teaspoons oil until no longer pink. Remove and set aside.
In the same skillet, saute onion and peppers in remaining oil until tender. Stir in cilantro. Return beef to the pan; heat through.
Spoon onto tortillas; fold in sides. Serve with lettuce, tomato and sour cream if desired. Yield: 4 servings.

Nutritional Facts 1 fajita (calculated without optional ingredients) equals 344 calories, 11 g fat (2 g saturated fat), 46 mg cholesterol, 299 mg sodium, 28 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Veggie Steak Fajitas in Healthy Cooking October/November 2011, p50

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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