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Veggie Steak Fajitas Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied Red Wine

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