Beef Fajitas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 392.7
- Total Fat: 12.0 g
- Cholesterol: 75.7 mg
- Sodium: 808.5 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.5 g
- Protein: 33.9 g
View full nutritional breakdown of Beef Fajitas calories by ingredient
Introduction
I got this recipe from the Mayo Clinic website. I was looking for heart healthy high fiber foods for people with high blood pressure and colon problems. This is our family's favorite meal. Even the kids love it. Try adding fat-free refried beans, serve it on the side or on the fajita. I got this recipe from the Mayo Clinic website. I was looking for heart healthy high fiber foods for people with high blood pressure and colon problems. This is our family's favorite meal. Even the kids love it. Try adding fat-free refried beans, serve it on the side or on the fajita.Number of Servings: 4
Ingredients
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1 Tbsp Chili powder
1/2 tsp ground oregano
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp salt
Ground black pepper to taste
12 ounces beef sirloin, select grade, cut into strips 1/2 inch wide and 2 inches long
1 red onion, cut into strips
1 bell peppers, cut into strips
4 whole-wheat tortillas, about 8 inches in. diameter, warmed in the microwave
1/4 cup shredded sharp cheddar cheese
2 medium tomatoes, diced
2 cups shredded lettuce
1/2 cup salsa
Directions
Serves 4
Serving size 1 fajita
In a small bowl, stir together the chili powder, oregano, paprika, garlic powder, salt and pepper. Dredge the sirloin pieces in the seasoning, coating completely. (I use a medium bowl, throw the meat in the bowl and use a spoon to stir it, don't use your hands, you'll get more mixture on your hands than the meat)
In a nonstick frying pan (I use the George Foreman grill) cook the sirloin strips over medium heat until slightly pink, about 8 minutes (George Foreman takes about 3 or 4 minutes). Add the onion and bell pepper strips and saute until the vegetables are tender, about 5 minutes (I take the meat off the Foreman, and cook the onions and peppers on the Foreman for about 3 or 4 minutes).
To serve, spread an equal amount of meat and vegetable mixture on each tortilla. Top with 1 Tbsp of cheese, 1/4 of the diced tomatoes, 1/2 cup of shredded lettuce and 2 Tbsp of salsa. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
Serving size 1 fajita
In a small bowl, stir together the chili powder, oregano, paprika, garlic powder, salt and pepper. Dredge the sirloin pieces in the seasoning, coating completely. (I use a medium bowl, throw the meat in the bowl and use a spoon to stir it, don't use your hands, you'll get more mixture on your hands than the meat)
In a nonstick frying pan (I use the George Foreman grill) cook the sirloin strips over medium heat until slightly pink, about 8 minutes (George Foreman takes about 3 or 4 minutes). Add the onion and bell pepper strips and saute until the vegetables are tender, about 5 minutes (I take the meat off the Foreman, and cook the onions and peppers on the Foreman for about 3 or 4 minutes).
To serve, spread an equal amount of meat and vegetable mixture on each tortilla. Top with 1 Tbsp of cheese, 1/4 of the diced tomatoes, 1/2 cup of shredded lettuce and 2 Tbsp of salsa. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
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