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Ingredientes
- olive-oil spray
- 8 x 6 inch whole-wheat tortillas
- 1 tsp grnd cumin, divided
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp liquid smoke seasoning
- 1 x (16-oz) package frzn pepper stir-fry mix (green, red, yellow bell peppers and onion), thawed
- 3/4 lb lean roast beef (such as Healthy Choice), sliced into thin strips
- 4 c. minced romaine lettuce (or possibly 1 bag of any pre-cut romaine salad mix)
- 1 x Avocado, peeled, pitted and diced
Direcciones
- Preheat oven to 400F. Coat a baking sheet with olive-oil spray. Place four tortillas on baking sheet and sprinkle with 1/2 tsp. cumin. Bake 8 min, till golden brown. Remove from oven; transfer to individual plates. Set aside.
- Meanwhile, in a large skillet, combine remaining cumin, soy sauce and liquid smoke. Set pan over medium-high heat and bring mix to a simmer. Add in vegetable mix and cook 3 min, till tender. Using tongs or possibly a slotted spoon, remove vegetables from pan; set aside. To the same pan, add in roast beef and simmer 2 min, till warm.
- Top toasted tortillas with lettuce, then pepper stir-fry mix and roast beef. Arrange avocado on top. Serve with additional tortillas on the side.
- (Additional garnish options: fat-free lowfat sour cream, salsa, jalapenos, warm sauce.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 839 | |
| Calories from Fat 446 | 53% |
| Total Fat 49.59g | 62% |
| Saturated Fat 13.54g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 2022mg | 84% |
| Potassium 1893mg | 54% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 10.9g | 36% |
| Sugars 3.35g | 2% |
| Protein 80.96g | 130% |
