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  Recipe by Mayo Clinic

Serves: 4


  • 1 tablespoon chili powder
  • ½ teaspoon ground oregano
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon salt
  • Ground black pepper, to taste
  • 12 ounces beef sirloin, select grade, cut into strips ½ inch wide and 2 inches long
  • 1 red onion, cut into strips
  • 1 green bell pepper, cut into strips
  • 4 whole-wheat tortillas, about 8 inches in diameter, warmed in the microwave
  • ¼ cup shredded sharp cheddar cheese
  • 2 medium tomatoes, diced
  • 2 cups shredded lettuce
  • ½ cup salsa


In a small bowl, stir together the chili powder, oregano, paprika, garlic powder, salt and pepper. Dredge the sirloin pieces in the seasonings, coating completely.

In a nonstick frying pan, cook the sirloin strips over medium heat until slightly pink, about 8 minutes. Add the onion and green pepper strips and sauté until the vegetables are tender, about 5 minutes.

To serve, spread an equal amount of the meat and vegetable mixture on each tortilla. Top each with 1 tablespoon cheese, ¼ of the diced tomatoes, ½ cup shredded lettuce and 2 tablespoons salsa. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
  Beef Fajitas

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
7.0 g
     Saturated Fat
3.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
2 g
51 mg
494 mg
-- mg
Total Carbohydrate
32 g
     Dietary Fiber
11 g
0 g
34 g

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