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Chili Beef & Red Pepper Fajitas with Chipotle Salsa
Source: Diabetic Cooking Magazine

Spicy beef and red pepper fajitas served with fresh chipotle salsa.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 399.8
Total Carbs 55.1 g
Dietary Fiber 5.6 g
Sugars 9.8 g
Total Fat 8.9 g
Saturated Fat 2.5 g
Unsaturated Fat 1.6 g
Potassium 479.2 mg
Protein 27.7 g
Sodium 784.1 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  extra lean top round steak
0 1/2 each  medium limes
1 1/2 tsp  chili powder
0 1/2 tsp  ground cumin
3 each  fresh plum tomatoes
0 1/4 cup  mild picante sauce
1 tbsp  chipotle peppers in adobo sauce
1 each  cooking spray
0 1/2 cup  sliced white onion
0 1/2 each  large red bell peppers
2 each  10" flour tortilla
0 1/4 cup  fat free sour cream
2 each  cilantro sprigs
  1. Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
  2. Meanwhile, to prepare salsa, combine tomatoes and picante sauce in small bowl. Place chipotle on small plate. Using fork, mash completely. Stir mashed chipotle into tomato mixture.
  3. Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until edges begin to blacken. Remove from skillet. Lightly spray skillet with cooking spray. Add beef; stir-fry 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer.
  4. Place 1/2 the beef mixture in center of each tortilla; fold sides over filling. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired.

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