large onion, cut into thin wedges
pounds boneless beef sirloin steak
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground black pepper
medium red or green sweet peppers, cut into thin bite-size strips
cup beef broth
7 inches whole wheat or plain flour tortillas
cup shredded carrot
cup shredded coarsely lettuce
Salsa, guacamole, and sour cream
- Place onion in a 3 1/2- to 4-quart slow cooker. Trim fat from steak. Sprinkle one side of the steak with cumin, coriander, salt, and black pepper; rub in with your fingers. Cut steak across the grain into thin bite-size strips. Add beef strips to cooker. Top with sweet pepper. Pour broth over all.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- To serve, use a slotted spoon to spoon beef-vegetable mixture onto tortillas. Top each serving with carrot and lettuce. Fold tortillas over. Serve with salsa, guacamole, and sour cream.
Nutrition Facts(Beef Fajitas)
- Per serving:
- 327 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 70 mg chol.,
- 642 mg sodium,
- 22 g carb.,
- 12 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet