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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 9.9 g
  • Cholesterol: 44.8 mg
  • Sodium: 879.3 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 24.1 g

View full nutritional breakdown of Beef Fajitas calories by ingredient
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Beef Fajitas

Submitted by: BEINHAVE

Introduction

Out of the WW Greatest Hits Recipe book. Can substitute greek yogurt for sour cream. Out of the WW Greatest Hits Recipe book. Can substitute greek yogurt for sour cream.
Number of Servings: 4

Ingredients

    3 T fresh lime juice
    3 garlic cloves, minced
    1-1/2 teaspoons ground cumin
    12 oz. flank steak, trimmed of all visible fat, thinly sliced on the diagonal
    1 small onion, thinly sliced
    1 red bell pepper, sliced into thin strips
    1 green bell pepper, sliced into thin strips
    1 jalapeno pepper, seeded and chopped
    1-1/2 T. reduced-sodium soy sauce
    1 T. Worcestershire sauce
    1 t. chili powder
    4 (8-inch) whole wheat tortillas (or fat-free)
    1/2 cup reduced-fat sour cream (or fat-free)
    1/2 cup salsa

Directions

Makes 4 servings. Combine the lime juice, garlic, and cumin in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, 20 minutes. Drain and discard the marinade. Spray a large non-stick skillet with nonstick spray and set over medium-high heat. Add the onion, red and green bell peppers, the jalapeno pepper; cook, stirring occasionally, until softened, 5 minutes. Add the soy sauce, Worcestershire sauce, and chili powder; cook 1 minute longer. Warm the tortillas according to package directions. Place a tortilla on a work surface and place one-fourth of the beef mixture in a strip down the center, leaving a 1-1/2-inch border at either end. Fold the bottom flap up over the filling, then fold over the sides to enclose; roll up to form a package. Repeat with the remaining tortillas and filling, and serve the fajitas at once with the sour cream and salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user BEINHAVE.






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