| |
| INGREDIENTS |
| 1 |
each large yellow, orange and red pepper, sliced in thin strips |
| 1 |
medium onion, cut in half and sliced thinly |
| 2 tbsp. |
olive oil, divided |
| ¾ lb. |
lean ground beef |
| 1 can |
(16 oz.) dark kidney beans, rinsed and drained |
| ¾ cup |
salsa |
| ¼ tsp. |
steak seasoning |
| ¼ tsp. |
pepper |
| 6 |
(8-inch) tortillas, warmed |
| ½ cup |
reduced fat shredded cheddar cheese |
|
|
|
| RECIPE |
- Heat 1 tablespoon olive oil in large non-stick skillet over medium heat.
- Sauté peppers and onions until crisp tender. Remove from pan. Cover and keep warm.
- In same skillet sauté beef over medium heat until no longer pink. Drain and return to skillet.
- Chop up kidney beans using a fork. Stir in salsa, steak seasoning, and pepper.
- Add to skillet with beef and heat through.
- Place warmed tortillas on flat surface and put ⅓ cup meat mixture in the center of each tortilla.
- Top with ½ cup sautéed peppers/onion mixture. Top with cheese.
- Roll up each tortilla and enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 wrap
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
390 |
|
| Total Fat |
14 g |
|
| Sodium |
637 mg |
|
| Total Carbohydrates |
43 g |
|
| Fiber |
6 g |
|
| Protein |
23 g |
|
|
|
