Yield: 2 Servings
|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||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||Flour tortillas, (8-inch)|
|2 tablespoons||Nonfat sour cream alternative|
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.