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Veggie Steak Fajitas

 Veggie Steak Fajitas
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

2 of 2

Veggie Steak Fajitas (continued)

Nutritional Facts: 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.