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Beef and Roasted Pepper Fajitas Recipe

Beef and Roasted Pepper Fajitas Recipe

4 servings



1 each: large red, green, yellow bell pepper, cubed

Vegetable cooking spray

1/2-1 teaspoon ground cumin

1/4 teaspoon ground cloves

1 dried pasilla chili, stem, seeds, and veins discarded

1 pound beef eye of round, fat trimmed, cut into strips

3 cloves garlic, minced

1/4 small jalapeno chili, seeds and veins discarded, minced

1/4 cup finely chopped cilantro

Salt, to taste

8 flour or corn tortillas, warm

1/2 cup fat-free sour cream


Arrange bell peppers in single layer on greased aluminum foil-lined jelly roll pan, spray with cooking spray. Bake at 425 degrees until tender and browned, 20 to 25 minutes. Toss with cumin and cloves.


Cover pasilla chili with hot water in small bowl, let stand until softened, about 15 minutes. Drain and chop. Cook beef, garlic, jalapeno, and pasilla chilies in lightly greased large skillet over medium heat until beef is desired doneness, about 5 minutes for medium, stir in bell peppers and cilantro. Season to taste with salt. Spoon onto tortillas. Top with sour cream, and roll up, fold one end up to prevent filling from leaking out.


Per Serving:

Calories: 365

% of calories from fat: 19

Fat (gm): 7.8

Saturated fat (gm): 1.9

Cholesterol (gm): 54.7

Sodium (mg): 355

Protein (gm): 28.9

Carbohydrate (gm): 2.0

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