INGREDIENTS
6
ounces boneless beef top sirloin steak, trimmed and thinly sliced
1/2
lime
1‑1/2
teaspoons chili powder
1/2
teaspoon ground cumin
1/2
cup diced plum tomatoes
1/4
cup mild picante sauce
1/2
canned chipotle pepper in adobo sauce
Nonstick cooking spray
1/2
cup sliced onion
1/2
red bell pepper, cut into thin strips
2
(10-inch) fat-free flour tortillas, warmed
1/4
cup fat-free sour cream
2
tablespoons chopped fresh cilantro leaves (optional)
PREPARATION:
- Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
- Meanwhile, to prepare salsa, combine tomatoes and picante sauce in small bowl. Place chipotle pepper on small plate. Using fork, mash completely. Stir mashed chipotle into tomato mixture.
- Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until edges begin to blacken. Remove from skillet. Lightly spray skillet with cooking spray. Add beef; stir-fry 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer.
- Place half beef mixture in center of each tortilla; fold sides over filling. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired.
Note
For a less spicy salsa, use less chipotle pepper or eliminate it completely.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 fajita with 1/4 cup salsa and 2 tablespoons fat-free sour cream (without garnish)
Fiber
9 g
Carbohydrate
31 g
Cholesterol
45 mg
Saturated Fat
2 g
Total Fat
4 g
Calories from Fat
16 %
Calories
245
Protein
21 g
Sodium
530 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
1-1/2
Meat
2
