Mushroom and Steak Fajitas

This recipe boosts your veggie intake by replacing some of the meat with savory cremini mushrooms, offering a fiber-rich, lower-calorie twist on a Tex-Mex classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 12 ounces sirloin steak, sliced into 1/4-inch strips · 533 kcal in the whole recipe
• 3 cups sliced cremini mushrooms · 71 kcal in the whole recipe
• 1 tablespoon no-salt fiesta lime seasoning, divided
• 1 tablespoon olive oil · 141 kcal in the whole recipe
• 1 cup green bell pepper, sliced into strips · 26 kcal in the whole recipe
• 1 medium red bell pepper, sliced into strips · 42 kcal in the whole recipe
• 1 medium yellow bell pepper, sliced into strips · 42 kcal in the whole recipe
• 8 whole-wheat tortillas (6-inch) · 845 kcal in the whole recipe
• 1 medium tomato, diced · 36 kcal in the whole recipe
• 2 cups shredded iceberg lettuce · 19 kcal in the whole recipe
• 4 tablespoons non-fat sour cream · 50 kcal in the whole recipe

Method

1. Toss the sliced steak in a medium bowl with half of the fiesta lime seasoning. In a separate large bowl, toss the sliced mushrooms and bell peppers with the remaining seasoning.

   

2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the beef strips and cook for 3 to 4 minutes until browned, then transfer them to a plate.

   

3. In the same skillet, add the seasoned mushrooms and peppers. Sauté for 5 to 8 minutes until the vegetables are tender-crisp.

   

4. Return the beef to the skillet and toss everything together for 1 to 2 minutes until heated through.

   

5. Warm the tortillas, then assemble the fajitas by dividing the beef and vegetable mixture evenly among them. Top with diced tomato, shredded lettuce, and non-fat sour cream before rolling up.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.