| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Beef, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Sirloin steak, thin strips |
| 1 1/2 | t | Chili powder |
| 3/4 | t | Salt |
| 3/4 | t | Pepper |
| 2 | T | Vegetable oil |
| 1 | Onion, in strips | |
| 4 | Garlic cloves, minced | |
| 1 | t | Ground cumin |
| pn | Hot pepper flakes | |
| 1 | Sweet red pepper | |
| 1 | Sweet yellow pepper | |
| 1 | Sweet green pepper | |
| 1 | Zucchini | |
| 1 | t | Dijon mustard |
| 2 | T | Fresh coriander, chopped |
| 1 | 10-inch flour tortillas | |
| 2 | Avocados | |
| 1/3 | c | Lime juice |
INSTRUCTIONS
Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise then slice. In bowl, toss steak with chili powder and 1/4 ts each of the salt and pepper. In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until browned. Transfer to plate; set aside. In same skillet, heat remaining oil; cook onion, half of the garlic, 1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; toss gently, adding mustard and coriander. Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper. Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture. Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate High source fibre, good source iron. Source: Canadian Living magazine Sep 94 - Cover story Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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