Chili Beef & Red Pepper Fajita with Chipotle Salsa
Makes 2 servings
|6||ounces boneless beef top sirloin steak, trimmed and thinly sliced|
|1-1/2||teaspoons chili powder|
|1/2||teaspoon ground cumin|
|1/2||cup diced plum tomatoes|
|1/4||cup mild picante sauce|
|1/2||canned chipotle pepper in adobo sauce|
|Nonstick cooking spray|
|1/2||cup sliced onion|
|1/2||red bell pepper, cut into thin strips|
|2||(10-inch) fat-free flour tortillas, warmed|
|1/4||cup fat-free sour cream|
|2||tablespoons chopped fresh cilantro leaves (optional)|
- Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
- Meanwhile, to prepare salsa, combine tomatoes and picante sauce in small bowl. Place chipotle pepper on small plate. Using fork, mash completely. Stir mashed chipotle into tomato mixture.
- Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until edges begin to blacken. Remove from skillet. Lightly spray skillet with cooking spray. Add beef; stir-fry 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer.
- Place half beef mixture in center of each tortilla; fold sides over filling. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired.
For a less spicy salsa, use less chipotle pepper or eliminate it completely.
|Serving Size:||1 fajita with 1/4 cup salsa and 2 tablespoons fat-free sour cream (without garnish)|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
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