Veggie Steak Fajitas Recipe

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Veggie Steak Fajitas Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional 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.

  • 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
  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

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danid User ID: 5870512 192591
Reviewed Nov. 13, 2011

"This was good but it needed more flavor.."

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