Beef Fajitas


6 – 8 inch whole wheat flour tortillas
1 pound top round beef steak cut into ¾ inch julienne strips
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
½ teaspoon cumin
½ teaspoon salt
1 clove garlic, pressed or minced
2 teaspoons lime juice
2 medium sweet bell peppers (any color), sliced
1 medium onion, sliced into rings


1/2 cup guacamole

1/2 cup salsa or picante sauce

1/2 cup sour cream, light

1/2 cup cheddar cheese, grated
1/2 cup sliced black olives


Servings: 6 (1 tortilla//serving)
One serving: (1 fajita) provides approximately: 380 calories, 32 g protein, 27 g carbohydrates,
4 g fiber, 16 g fat (3.5 g saturated), 70 mg cholesterol, 18 mcg folate, 3 mg iron, 550 mg sodium.
Note: Optional toppings are not included in the nutritional analysis.

Source: Wheat Foods Council

beef fajitas


In a covered bowl or re-sealable plastic bag, combine wine, oil, cumin, salt, garlic and lime juice;

Add julienne strips of meat and marinate 2 to 3 hours. Drain thoroughly. Discard leftover marinade.

Over medium heat, brown meat with peppers and onions in a large skillet.

Warm tortillas on a griddle or wrapped in aluminum foil in a 200 degrees F. oven for 10 min. and serve immediately with meat mixture and toppings on the side.