Fajitas are my favorite Tex-Mex food. These ones are creamy and rich tasting, but without the fat of regular fajitas loaded with too much cheese, sour cream, guacamole and beef. My version has plenty of vegetables, along with some light cheese and sour cream. Easy to make, and the whole family loves them.
1. Preheat the oven to 425ºF. Spray a baking sheet with cooking oil spray.
2. Spray a non-stick skillet with cooking oil and place over medium-high heat. Cook the beef for 5 minutes, or until cooked to your liking, turning once. Remove from the pan.
3. Add the oil to the pan and brown the onions and garlic, about 4 minutes. Reduce the heat to medium. Stir in the red pepper strips and cook until softened, about 5 minutes. Remove the pan from the heat. Stir in the cilantro, green onions and the cooked beef.
4. Divide the mixture among the tortillas. Top with the cheese, salsa and sour cream. Roll up.
5. Place on the prepared baking sheet. Bake in the center of the oven for 5 minutes, or until the fajitas are heated through and the cheese has melted. Cut in half and serve immediately.
8 oz boneless grilling steak, thinly sliced
1 1/2 cups red bell pepper cut into strips
2 tsp vegetable oil
1 1/2 cups thinly sliced white onions
1 1/2 tsp minced garlic
3 Tbsp chopped green onions
1/4 cup chopped cilantro or parsley
6 small flour tortillas
1/2 cup shredded light cheddar cheese
1/3 cup medium salsa
1/4 cup low-fat sour cream
Nutritional Analysis per Serving (1 Roll)
Protein 15 g
Fat 7 g
Saturated Fat 2.3 g
Carbohydrates 26 g
Cholesterol 29 mg
Sodium 290 mg
Fiber 2.4 g
Make Ahead: Prepare filling up to a day in advance and refrigerate. Add an extra 5 minutes to baking time.