Flank-steak Fajitas With Spicy Garden Vegetables |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 5 |
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From Cooking Light.Prep time is marinade time Ingredients:
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 flakes |
5 garlic cloves, minced |
1 cup vertically sliced onion |
1 (1 lb) 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 tomatoes |
2 tablespoons low-fat sour cream |
Directions:
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.
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