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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. Sprinkle beef with cumin and salt. In a large skillet, saute beef in 2 teaspoons oil until no longer pink. Remove and set aside.
  2. In the same skillet, saute onion and peppers in remaining oil until tender. Stir in cilantro. Return beef to the pan; heat through.
  3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato and sour cream if desired. Yield: 4 servings.
Originally published as Veggie Steak Fajitas in Healthy Cooking October/November 2011, p50

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.

Full-Bodied Red Wine

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

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Reviewed Nov. 13, 2011

This was good but it needed more flavor..

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