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Mushroom Steak Fajitas

From the library

Mushroom Steak Fajitas

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

Makes 4 portions9 steps

451

kcal · per 1/4 of the recipe

29g

Protein

43g

Carbs

18g

Fat

Ingredients

  • 12 ounces sirloin or other boneless steak (about 3/4-inch thick)
  • 3 cups sliced cremini mushrooms
  • 1 tablespoon no-salt fiesta lime seasoning (divided)
  • 1 tablespoon olive oil
  • 1 cup green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow bell pepper, sliced into strips
  • 8 whole-wheat tortillas, 6-inch
  • 1 medium tomato, diced
  • 2 cups shredded iceberg lettuce
  • 4 tablespoons non-fat sour cream

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

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

USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food · public domain

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