Cooking at Home – Mushroom Steak Fajitas | Kiowa County Press

Makes: 4 servings

Preparation time: 45 minutes

Bring another helping of veggies and important nutrients to your plate with this veggie-filled twist on classic fajitas. We’ve upped the veggie bar by sautéing savory mushrooms and tossing them with steak for an umami-rich, flavorful punch. And we’ve sped up the prep time for this Tex-Mex favorite, foregoing marinating the steak and using a tender cut.

Ingredients

• 12 ounces sirloin or other boneless steak (about 3/4 inch thick)
• 3 cups sliced ​​cremini mushrooms
• 1 tablespoon Salt-Free Lime Fiesta Seasoning (divided)
• 1 tablespoon olive oil
• 1 cup sliced ​​green pepper
• 1 medium red bell pepper (sliced ​​into strips)
• 1 medium yellow bell pepper (sliced ​​into strips)
• 8 whole wheat tortillas (6 inches)
• 1 medium tomato (diced)
• 2 cups shredded iceberg lettuce
• 4 tablespoons fat-free sour cream

directions

1. Slice beef across the grain into 1/4 inch strips. Place in a medium bowl with 1/2 tsp. fiesta lime seasoning; toss to coat.
2. Place mushrooms, peppers, onion and remaining fiesta lime seasoning in large bowl; toss to coat.
3. Heat the oil in a large nonstick skillet. Add beef strips; cook for about 3-4 minutes. Remove from skillet.
4. Place the coated vegetables in the skillet and sauté until the vegetables are slightly tender, about 5 to 8 minutes.
5. Return the beef to the skillet and sauté the mixture for 1 to 2 minutes more.
6. Assemble the fajitas by spreading the beef-vegetable mixture evenly on each tortilla, top with the remaining ingredients and roll up.

Remarks

Serving suggestions: Serve with a glass of skimmed milk and pieces of mango on the side.

Source: Produce for Better Health Foundation

Nutrition information

Portion: 1/4 of the recipe