Source: You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS (Cleveland Clinic Press; 2007) Used with permission.

Zesty pork served in a warm tortilla with peppers and onions.

Servings

2 tsp olive oil
12 oz Pork, tenderloin, lean, raw , trimmed of fat and cut into 1⁄4-inch strips
1 chopped green bell peppers , trimmed, cored, and thinly sliced
1 large onion , peeled and thinly sliced
1 tsp chili powder
1 pinch salt and pepper (to taste)
0.5 cup drained canned tomatoes (diced )
6 whole wheat tortillas (6 inches each)
0.25 cup Salsa, mild
0.25 cup fat free sour cream

1 Preheat the oven to 350 degrees F.
2 Heat the oil in a large, heavy skillet over medium-high heat. Add the pork and cook about 5 minutes, stirring often, until lightly browned and no longer pink. Remove the pork with a slotted spoon and set aside on a warm plate.
3 Wrap the tortillas in foil and warm them in the oven for 6 minutes.
4 Add the green pepper, onion, chili powder, salt, and pepper to the skillet and cook over medium heat for about 5 minutes, stirring often, until the vegetables are softened. Stir in the chopped tomatoes, add back the cooked pork, and continue cooking another minute.
5 To serve, spoon some of the pork mixture onto a warmed tortilla, add a dollop of salsa and sour cream, and fold up the bottom and sides to make a fajita. Repeat with the remaining tortillas.

Serve this with fat-free refried beans for a complete dinner that is high in protein.