Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetables ante by sautéing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the preparation time for this Tex-Mex favorite, foregoing marinating the steak by using a tender cut.
Course Main Course
Keyword Green Bell Pepper, Lettuce, Lime Seasoning, Mushrooms, Red Bell Pepper, Sour Cream, Steak, Tomato, Vegetable Oil, Whole Wheat Tortillas, Yellow Bell Pepper
Cooking Method Sauté
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 430kcal
Author United States Department of Agriculture
Equipment
Medium Bowl
Large Bowl
Skillet Or frying pan
Ingredients
12ozSirloinOr boneless steak
3cupsMushroomsSliced
1TbspLime Seasoning
1TbspVegetable Oil
1cupGreen Bell PepperSliced
1Red Bell PepperMedium, sliced
1Yellow Bell PepperMedium, sliced
8Whole Wheat Tortillas6-inch
1TomatoMedium, diced
2cupsLettuceIceberg
4TbspSour CreamNon-Fat
Instructions
Slice beef across the grain into 1/4-inch strips. Place in a medium bowl with 1/2 tbsp lime seasoning; toss to coat.
Place mushrooms, peppers, and onion and remaining lime seasoning in a large bowl; toss to coat.
Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet.
Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes.
Add beef back to skillet and sauté mixture 1-2 more minutes.
Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.