What’s there not to like about Mexican food? Aside from the fact that it’s mighty tasty, it also can be nutritious as well — especially if it’s something like a fajita that is loaded with veggies. And when you put it in that context, fajitas are one of the best summer foods around.
The following recipe, courtesy of the Mushroom Council and Produce for Better Health Foundation, spices things up a bit while keeping your family’s plate balanced with this steak and mushrooms as well as bell peppers, tomato, onion and some nonfat sour cream.
I’m looking to give this recipe a try, especially since Therese just came home from the grocery store with some tortillas, and we have some fresh garden vegetables and a package of elk steak that will fit right the bill to a T.
Mushroom Steak Fajitas
12-ounce sirloin or other boneless steak, about ¾-inch thick
1 tablespoon no-salt fiesta lime seasonsing (like Mrs. Dash), divided
1 tablespoon olive oil
3 cups sliced crimini mushrooms
1 medium green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 medium yellow or white onion, sliced into strips
8- 6-inch whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons non-fat sour cream
Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning, toss to coat.
Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
Heat oil in large, nonstick skillet. Add beef strips; cook about 3 to 4 minutes. Remove from skillet. Place coated vegetables in skillet and saute until vegetables are slightly tender, about 5 to 8 minutes. Add beef back to skillet and saute mixture 1 to 2 more minutes.
Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Yield: Serves 4 (2 fajitas each).
Approximate nutritional analysis per serving: 430 calories, 16 grams fat (5 grams saturated), 60 milligrams cholesterol, 590 milligrams sodium, 27 grams protein, 46 grans carbohydrates, 7 grams dietary fiber.