Beef Fajitas

Ingredients

• 6 ounces flank steak
• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)
• 1 teaspoon ground cumin
• ⅛ teaspoon salt
• Freshly ground black pepper
• 4 whole wheat no-fat tortillas, if available, or white-flour tortillas
• ½ small avocado to yield 4 small slices
• ½ cup nonfat yogurt
• Salsa (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    495 calories; 15 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 15 grams dietary fiber; 24 grams sugars; 30 grams protein; 59 milligrams cholesterol; 283 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
2. Chop whole onion and add to beef, cooking until onion softens.
3. Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
4. Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
5. Chop avocado.
6. To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.

30 minutes