Diabetic Recipe Beef and Red Pepper Fajitas with Chipotle Salsa
With steak marinated in lime juice, cumin and chili powder, these fajitas sizzle with taste! And when you add chipotle pepper to the salsa, you get a flavorful southwestern kick. Double or triple the recipe for the family, guests or tomorrow’s lunch, as well.
- 6 ounces boneless beef top sirloin steak, trimmed and thinly sliced
- ½ lime
- 1-1/2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ cup diced plum tomatoes
- ¼ cup mild picante sauce
- ½ canned chipotle pepper in adobo sauce
- Nonstick cooking spray
- ½ cup sliced onion
- ½ red bell pepper, cut into thin strips
- 2 (10-inch) fat-free flour tortillas, warmed
- ¼ cup fat-free sour cream
- 2 tablespoons chopped fresh cilantro leaves (optional)
1. Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
2. 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.
3. 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.
4. 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. Makes 2 servings.
Serving Size: 1 fajita with 1/4 cup salsa and 2 tablespoons fat-free sour cream (without garnish)
- Calories = 245
- Total Fat = 4 g
- Saturated Fat = 2 g
- Carbohydrate = 31 g
- Protein = 21 g
- Sodium = 530 mg
- Fiber = 9 g
- Cholesterol = 45 mg
- Meat = 2
- Starch = 1 ½
- Vegetable = 1