Frank's Recipes! Beef Veggie Fajitas

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Beef Veggie Fajitas

1 onion
1 each sweet green, red and yellow pepper
1 zucchini
4 tsp vegetable oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp pepper
1 lb stir-fry beef strips
1 large clove garlic, minced
Pinch hot pepper flakes
3/4 cup corn kernels
1/3 cup chopped fresh coriander
6 10-inch flour tortillas
2/3 cup light sour cream

Cut onion in half lengthwise; thinly slice crosswise. Seed and cut sweet peppers into thin strips. Cut zucchini in half lengthwise; slice crosswise.

In large nonstick skillet, heat half of the oil, the cumin, ground coriander and half each of the salt and pepper over medium-high heat; add beef and cook, stirring often, for 2 minutes or until browned but still pink inside. Transfer to plate.

Add remaining oil to skillet; cook onion, garlic, hot pepper flakes and remaining salt and pepper for 3 minutes. Add sweet peppers, zucchini and corn; cook for 3 minutes or until tender-crisp. Return meat and any juice to pan. Add 2 tablespoon of the fresh coriander; toss to mix.

Meanwhile, wrap tortillas in foil; heat in 350 deg F oven for 5 minutes or until warmed through. Stir sour cream eith remaining coriander; spread 2 tablespoon over each tortilla. Divide beef mixture among tortillas and roll up.

Makes 6 servings

Per serving: about 375 cal, 26g pro, 10g fat, 47g carb, excellent source iron