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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Since I used to live in Mexico, I love re-creating the flavors I enjoyed there. This is one of my favorite quick meals! âBecky Toney, Tarpon Springs, Florida Ingredients:
1 beef top sirloin steak (1 pound), thinly sliced |
2 teaspoons ground cumin |
1/8 teaspoon salt |
3 teaspoons canola oil, divided |
1 large onion, julienned |
1 small sweet red pepper, julienned |
1 small green pepper, julienned |
2 tablespoons minced fresh cilantro |
4 whole wheat tortillas (8 inches), warmed |
optional ingredients: shredded lettuce, chopped tomato and reduced-fat sour cream |
Directions:
1. Sprinkle beef with cumin and salt. In a large skillet, saute beef in 2 teaspoons oil until no longer pink. Remove and set aside.
2. In the same skillet, saute onion and peppers in remaining oil until tender. Stir in cilantro. Return beef to the pan; heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato and sour cream if desired. Yield: 4 servings.
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