Chili Beef and Red Pepper Fajitas with Chipotle Salsa
|Boneless beef sirloin steak||6 Ounce, thinly sliced|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Diced plum tomatoes||1⁄2 Cup (8 tbs)|
|Mild picante sauce||1⁄4 Cup (4 tbs)|
|Canned chipotle chili in adobo sauce||1⁄2|
|Non-stick cooking spray||1|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 , cut into thin strips|
|10 inch fat free flour tortillas||2 , warmed|
|Fat free sour cream||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro leaves||2 Tablespoon|
1. Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
2. Meanwhile, to prepare salsa, combine tomatoes and picante sauce in small bowl. Place chipotle on small plate. Using fork, mash completely. Stir mashed chipotle into tomato mixture.
3. Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until edges begin to blacken. Remove from skillet. Lightly spray skillet with cooking spray. Add beef; stir-fry 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer.
4. Place 1/2 the beef mixture in center of each tortilla; fold sides over filling. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired.