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Fall Vegetable Fajitas
Ingredients
- 3 tablespoons chili-lime hot sauce
- 2 teaspoons vegetable oil
- 1 teaspoon dried marjoram, crushed
- 1 green sweet peppers, cut into strips
- 1/2 large red onion, sliced
- 1 medium-size zucchini, halved lengthwise and sliced
- 8 ounces boneless beef chuck eye steak, cut into very thin slices
- 1/8 teaspoon black pepper
- 6 8-inch flour tortillas
- 2 tablespoons snipped fresh cilantro
- Sour cream, salsa and cilantro sprigs (optional)
Directions
1. In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
2. Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
3. Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
From the Test Kitchen
- To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.
Nutrition Facts
(Fall Vegetable Fajitas)
- cal. (kcal) 254,
- Fat, total (g) 11,
- chol. (mg) 26,
- sat. fat (g) 3,
- carb. (g) 27,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 12,
- vit. A (IU) 146,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 598,
- Potassium (mg) 230,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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