Flank-steak Fajitas With Spicy Garden Vegetables

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 5
• 1/3 cup minced fresh cilantro
• 1/3 cup fresh lime juice
• 1/3 cup water
• 4 teaspoons dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 5 garlic cloves, minced
• 1 cup vertically sliced onion
• 1 (1 lb) flank steak, cut into strips
• cooking spray
• 1 cup red bell pepper, strips
• 1 cup julienne-cut yellow squash
• 1 cup julienne-cut zucchini
• 1 cup fresh corn kernels (about 2 ears)
• 6 (10 inch) fat-free flour tortillas
• 2 cups chopped tomatoes
• 2 tablespoons low-fat sour cream

Recipe

• 1 prepare the marinade: combine the first 9 ingredients in a small bowl.
• 2 prepare fajitas: combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. marinate in refrigerator 1 hour, turning occasionally. remove steak mixture from bag; discard marinade.
• 3 place a large nonstick skillet coated with cooking spray over medium-high heat until hot. add the steak mixture, and stir-fry 5 minutes. place the steak mixture in a large bowl, and keep warm.
• 4 add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. add to steak mixture; toss gently.
• 5 warm tortillas according to package directions. arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.