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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


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

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