Beef Fajita Filling 4pts

By deanarrca

The fajita filling is so good that it makes a terrific meal on its own. If you want to wrap it up though, try a large, crisp lettuce leaf.

Ingredients

• 2 spray(s) cooking spray, divided
• 12 ounces lean sirloin beef, about 1/2-inch thick, trimmed (Great use for leftover steak)
• 1 1/2 tablespoons fresh lime juice, divided
• 1 1/4 teaspoons chili powder, divided
• 1 cup onion, sliced (about 1 large)
• 1 cup sweet red pepper, sliced (about 1 large)
• 1/4 teaspoon table salt
• 1/4 cup cilantro, fresh, chopped
• 1/2 cup salsa, I use Pace Picante Sauce
• 1/4 cup fat-free sour cream
• 8 large leaves lettuce, green leaf-variety (optional)

Preparation

Step 1

* Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle it with 1 teaspoon of chili powder.

* Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.

* Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.

* Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Nutritional information per serving
POINTS® Value: 4
Serving Size 3oz sliced steak if weighed before cooking or about 2 oz cooked weight if weighed after cooking and about 3/4 cup of the vegetables.
Amount Per Serving
Calories: 221
Total Fat: 5.13g
Cholesterol: 54mg
Sodium: 356mg
Total Carbs: 13.07g
Dietary Fiber: 3.37g
Sugars: 4.15g
Protein: 27.61g