Frank's Recipes! Low Fat Beef and Mushroom Fajitas

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Low Fat Beef and Mushroom Fajitas

1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sugar
3 cloves garlic, minced
8 ounces lean beef top round,
(trimmed of all visible fat and cut into thin strips)
4 ounces portobello mushroom or shiitake mushroom caps,
(cut into 1/2 inch slices)
1/2 Spanish onion, cut into 1/2 inch slices
1/2 sweet red pepper, cut into 1/2 inch strips
1/2 yellow pepper, cut into 1/2 inch strips
Freshly ground black pepper
Salt (optional)
8 fat free flour tortillas, (7 inch diameter), heated

In a self-sealing plastic bag, mix the lime juice, chili powder, oregano, sugar, and garlic. Add the meat and mushrooms, seal the bag, and press gently to coat the meat with the marinade. Place in the refrigerator and marinate for 30 minutes. Coat a large non-stick skillet with no-stick vegetable oil spray. Warm over medium-high heat. Add the meat, mushrooms, and 2 tablespoons of the marinade. Cook, stirring frequently, for 4-5 minutes, or until the meat is cooked. Remove and set aside. Wash and dry the skillet. Coat with no-stick vegetable oil spray. Warm over medium-high heat. Add the onions, red peppers, and yellow peppers. Cover and cook for 1 to 2 minutes, or until the onions start to release moisture. Uncover and cook, stirring frequently, for 4 to 5 minutes, or until the onions are golden. If necessary, add 1 or 2 teaspoons of water to prevent sticking. Season to taste with the black pepper and salt (if using). Place the tortillas on a work surface. Divide the beef mixture among them, spooning it down the middle. Top with the onions and peppers. Fold the tortillas to enclose the filling. Doubling the amount of beef in this recipe to 1 pound raises the total fat to only 1.8 grams per fajita. Garnish each fajita with chopped fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.

Makes 8 servings.

Calories 133 Fat 0,9 g Fiber 1.7 g.