Side Pannel
Harvest Vegetables and Steak Fajitas with Avo
Harvest Vegetables and Steak Fajitas with Avo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Mexican
Ingredients List
- 1 lb Sirloin steak, thin strips
- 1 1/2 ts Chili powder
- 3/4 ts Salt
- 3/4 ts Pepper
- 2 tb Vegetable oil
- 1 Onion, in strips
- 4 Garlic cloves, minced
- 1 ts Ground cumin
- pn Hot pepper flakes
- 1 Sweet red pepper
- 1 Sweet yellow pepper
- 1 Sweet green pepper
- 1 Zucchini
- 1 ts Dijon mustard
- 2 tb Fresh coriander, chopped
- 1 10-inch flour tortillas
- 2 Avocados
- 1/3 c Lime juice
Directions
Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise
then slice.
In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook
steak, in 2 batches, stirring, for 2-1/2 minutes or until browned. Transfer
to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic, 1/4 ts
cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini;
cook, stirring, for 3 minutes or until tender-crisp. Return meat to
skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or
until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic, salt and
pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among
tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate
High source fibre, good source iron.
then slice.
In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook
steak, in 2 batches, stirring, for 2-1/2 minutes or until browned. Transfer
to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic, 1/4 ts
cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini;
cook, stirring, for 3 minutes or until tender-crisp. Return meat to
skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or
until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic, salt and
pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among
tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate
High source fibre, good source iron.
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