Harvest vegetables and steak fajitas with avo

6 Servings

Ingredients

Quantity Ingredient
1 pounds Sirloin steak, thin strips
1½ teaspoon Chili powder
¾ teaspoon Salt
¾ teaspoon Pepper
2 tablespoons Vegetable oil
1 Onion, in strips
4 Garlic cloves, minced
1 teaspoon Ground cumin
pinch Hot pepper flakes
1 Sweet red pepper
1 Sweet yellow pepper
1 Sweet green pepper
1 Zucchini
1 teaspoon Dijon mustard
2 tablespoons Fresh coriander, chopped
1 10-inch flour tortillas
2 Avocados
⅓ cup Lime juice

Directions

Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise then slice.

In bowl, toss steak with chili powder and ¼ ts each of the salt and pepper.

In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook steak, in 2 batches, stirring, for 2-½ minutes or until browned. Transfer to plate; set aside.

In same skillet, heat remaining oil; cook onion, half of the garlic, ¼ ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; toss gently, adding mustard and coriander.

Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through.

Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper.

Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.

Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate High source fibre, good source iron.

Source: Canadian Living magazine Sep 94 - Cover story Recipe by Canadian Living Test Kitchen

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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