Peppers and Onions

Hmmmmm. When you look at the calories and fat in these fajitas, you just can’t call them figure friendly. Still, if you’re in the mood for a really great fajita, you’re much better off making them yourself, than going to a restaurant. Can you imagine the salt and fat they add at the restaurant? I don’t want to even think about it!

My daughter kept me company last night, and she wanted Carne Asada (I hope I didn’t butcher the spelling!). This is as close as I could come with what I had in the pantry. The marinade in the recipe comes from Simply Recipes.

Flank Steak and Three Color Pepper Fajitas

What a colorful meal this was. Works great for my cooking with color challenge. The steak was lean and perfectly cooked. The onions lightly caramelized and sweet. Fresh cilantro give the dish a peppery bite. Perfect!

Happy cooking!

Serves 6

Ingredients

6 cloves garlic, minced
1 small jalepeno pepper , minced
1 teaspoon cumin
1 cup cilantro, chopped
2 large limes, juiced
2 tablespoons white vinegar
½ tsp sugar
1/4 cup olive oil
1 tablespoon olive oil
3 large bell peppers , red, green, orange thinly sliced
1 large onion, thinly sliced
1 large avocado, mashed
1 can black beans, drained
6 tablespoons light sour cream
1 ½ pounds flank steak
6 large whole wheat tortillas
½ teaspoon red pepper flakes

Combine 4 cloves garlic, jalapeno, cumin, 1/2 cup cilantro, 1 1/2 limes juiced, vinegar, sugar and 1/2 cup olive oil. Marinade steak a minimum of 1 hour, up to overnight.

Heat 1 tbs oil in large non-stick skillet over medium heat. Add onions, peppers, 2 cloves garlic. Cook gently approximately 20 minutes, stirring frequently, until vegetables are soft and starting to caramelize. Add 1/2 lime juiced, remaining cilantro, black beans, red pepper flakes, and salt and pepper to taste.

Grill steak to desired doneness, let rest for 5 minutes, then thinly slice.

Smash avocado in small bowl with a little salt and a squeeze of lime juice.

Warm tortillas in microwave and top with steak, peppers, avocado and sour cream.

What’s good for me in this dish?

Garlic, onions, leeks, scallions, chives and shallots contain sulfur compounds that may protect against heart disease and some cancers, they can all help the liver eliminate toxins and carcinogens.

Bell peppers are off the charts in vitamins C and A both antioxidants are believed to protect against heart disease and atherosclerosis, as well as promote lung and vision health. They also have B6 and folic acid known to reduce your risk of heart diseases. The Lycopene in peppers helps with the prevention of cancers of the prostate, cervix, bladder and pancreas.

Amount Per Serving
Calories: 948
Total Fat: 36.87g
Cholesterol: 63mg
Sodium: 493mg
Total Carbs: 89.28g
Dietary Fiber: 14.98g
Sugars: 7.86g
Protein: 58.14g

Weight Watchers Points 21

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.

Share on Facebook