Mushroom Steak Fajitas
Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetables ante by sautéing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the preparation time for this Tex-Mex favorite, foregoing marinating the steak by using a tender cut.
- 45 minutes
- 4 Servings
- $6.00 - $8.99
Mushroom Steak Fajitas
Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetables ante by sautéing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the preparation time for this Tex-Mex favorite, foregoing marinating the steak by using a tender cut.
- 45 minutes
- 4 Servings
- $6.00 - $8.99
Ingredients
- 12 ounces sirloin or other boneless steak
- 3 cups sliced cremini mushrooms
- 1 tablespoon no-salt fiesta lime seasoning
- 1 tablespoon olive oil
- 1 cup green bell pepper slices
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 8 whole-wheat tortillas
- 1 medium tomato
- 2 cups shredded iceberg lettuce
- 4 tablespoons non-fat sour cream
Steps
Slice beef across the grain into 1/4-inch strips. Place in a medium bowl with 1/2 tablespoon fiesta lime seasoning; toss to coat.
Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
Heat oil in large, non-stick skillet. Add beef strips; cook about 3 to 4 minutes. Remove from skillet.
Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5 to 8 minutes.
Add beef back to skillet and sauté mixture 1 to 2 more minutes.
Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Ingredients
Serving Size: 1/4 of the recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 430 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 60 mg |
| Carbohydrates | 46 g |
| Dietary Fiber | 7 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 27 g |
| Minerals | |
| Calcium | 60 mg |
| Potassium | 829 mg |
| Sodium | 590 mg |
| Copper | 426 mcg |
| Iron | 2 mg |
| Magnesium | 78 mg |
| Phosphorus | 344 mg |
| Selenium | 51 mcg |
| Zinc | 5 mg |
| Vitamins | |
| Vitamin A | 87 mcg RAE |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 30 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 16 mcg |
| Folate | 87 mcg DFE |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 10 mg |
| Choline | 94 mg |
Source:
- Produce for Better Health Foundation