Garlicky beef fajitas

Yield: 2 Servings

Measure Ingredient
6 ounces Lean flank steak
1 teaspoon Olive oil
½ cup Onion, (1 small) halved lengthwise and thinly sliced
2 cups Sliced fresh mushrooms
½ cup Red bell pepper strips
3 \N Cloves garlic, minced
½ teaspoon Ground cumin
⅛ teaspoon Crushed red pepper
8¾ ounce Whole kernel corn, (1 can) drained
1½ tablespoon Fresh lime juice
2 \N Flour tortillas, (8-inch)
2 tablespoons Nonfat sour cream alternative
\N 2 servings.

Trim fat from steak.

Slice steak diagonally across grain into thin strips, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes or until tender. Remove vegetables from skillet; set aside.

Add steak to skillet; saute 3 minutes or until done. Return vegetables to skillet. Add cumin and next 2 ingredients; saute 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Divide mixture evenly between the tortillas; top each with 1 tablespoon sour cream. Yield: Per serving: 440 Calories; 15g Fat (30% calories from fat); 26g Protein; 54g Carbohydrate; 44mg Cholesterol; 386mg Sodium Recipe by: Cooking Light, October 1994, page 142 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.

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