Flank-Steak Fajitas with
Spicy Garden Vegetables

Yield: 6 servings
Source: Cooking Light, JULY 1998
Amy's Comments: My husband made these for dinner one night. He couldn't find the crushed red pepper so he used a little cayenne. They weren't super spicy but they were VERY flavorful and a great way to get veggies in! The next afternoon I had the steak/veggies on salad. YUM!


1/3 cup minced fresh cilantro
1/3 cup fresh lime juice
1/3 cup water
4 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
5 garlic cloves, minced

1 cup vertically sliced onion
1 (1-pound) flank steak, cut into strips
Cooking spray
1 cup red bell pepper strips
1 cup julienne-cut yellow squash
1 cup julienne-cut zucchini
1 cup fresh corn kernels (about 2 ears)
6 (10-inch) fat-free flour tortillas
2 cups chopped tomato
2 tablespoons low-fat sour cream


  1. Prepare the marinade: Combine the first 9 ingredients in a small bowl.
  2. Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.
  3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.
  4. Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.
  5. Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.


Healthy Units: 7 per serving or CORE (minus the sour cream and wrap)
CALORIES 345(27% from fat); FAT 10.3g (sat 4.2g,mono 4g,poly 0.7g); PROTEIN 19.9g; CHOLESTEROL 42mg; CALCIUM 61mg; SODIUM 685mg; FIBER 4.4g; IRON 5.9mg; CARBOHYDRATE 45.5g

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