3/4 pound lean flank steak

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon ground red pepper

4 (8-inch) flour tortillas (Recommended Brand: Mission Light)

1 teaspoon vegetable oil

2 cups sliced onion

1/3 cup green bell pepper strips

1/3 cup red bell pepper strips

1/3 cup yellow bell pepper strips

1 tablespoon lime juice

1/4 cup nonfat sour cream

 

Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next six ingredients (steak through ground red pepper) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat.

 

Heat the tortillas according to package directions.

 

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak, onion and bell peppers; saute 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with nonfat sour cream.

Makes 4 small servings (serving size = 1 fajita and 1 tablespoon nonfat sour cream).

Nutrition Information (per serving):

Program Exchanges (per serving): 3 protein, 1 starch, 1 vegetable, 1 fat