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Beef Fajitas

Makes 5 servings

Fajitas have become popular, in part because they are fun to put together as well as to eat. This version is assembled, then baked.

Ingredients

1 tbsp vegetable oil 15 mL
1  each medium green and red bell pepper, cut into thin strips 1 
2  medium onions, thinly sliced 2 
1 lb beef steak (round, flank or sirloin), trimmed and thinly sliced across the grain 500 g
2  medium tomatoes, diced 2 
2  cloves garlic, minced 2 
2 tsp chili powder 10 mL
1 tsp hot pepper sauce 5 mL
1/2 tsp each black pepper, dry mustard and ground ginger 2 mL
10 8-inch (20 cm) soft flour tortillas 10
2/3 cup shredded light Cheddar-style cheese 150 mL
  • Preheat oven to 350°F (180°C)
  • 13- by 9-inch (3 L) baking dish, greased

Instructions

Step 1
In a large nonstick skillet, heat oil over medium-high heat; cook green and red peppers and onions, stirring, for 4 to 5 minutes. Remove from pan.

Step 2
Add beef to pan; brown for 2 minutes. Stir in tomatoes, garlic, chili powder, hot pepper sauce, pepper, mustard and ginger; heat through. Return vegetables to skillet; heat through.

Step 3
Divide mixture among tortillas; sprinkle mixture with 1 tbsp (15 mL) cheese and roll up. Place in greased 13- by 9-inch (3 L) baking dish. Bake in preheated oven for about 10 minutes to heat through.

Tips

For convenience, you can assemble these fajitas early in the day and bake just before serving. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 405
18%
Fat / Lipides 11.8 g
Saturated / saturés 3.1 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 54 mg
30%
Sodium / Sodium 719 mg
13%
Carbohydrates / Glucides 40.0 g
14%
Fiber / Fibres 3.6 g
Sugars / Sucres 5.2 g
Protein Protéines 34.9 g
16%
Vitamin A / Vitamine A
108%
Vitamin C / Vitamine C
16%
Calcium / Calcium
31%
Iron / Fer
DIETITIAN’S MESSAGE
All the food groups are represented in this combination of lean beef with lots of vegetables and a bit of cheese, wrapped in a tortilla. Serve with fresh salad greens or veggie sticks for a complete finger food meal.
 
Contributors
Robert Neil, Chef
Denise Hargrove, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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