Fajita-Beef Salad
Fajita-Beef Salad

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 5-7 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 371kcal (19%)
  • 661mg (28%) Sodium
  • 31g Carbs
  • 17g Fiber
  • 18g (28%) Fat
  • 4g (18%) Saturated Fat
  • 1g Sugars
  • 34g Protein
  • 54mg (5%) Calcium
  • 4mg (24%) Iron
371kcal (19%)661mg (28%)31g17g18g (28%)1g34g4g (18%)

This spicy Mexican dish is piled high with vegetables.


  • 8 6-inch whole-wheat tortillas
  • 1 teaspoon ground cumin, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon liquid smoke seasoning
  • 1 16-ounce package frozen pepper stir-fry mix (green, red, yellow bell peppers, and onion), thawed
  • 3/4 pound lean roast beef (such as Healthy Choice), sliced into thin strips
  • 4 cups romaine lettuce, chopped (or 1 bag of any pre-cut romaine salad mix)
  • 1 Haas avocado, peeled, pitted, and diced
  • Olive-oil cooking spray



1. Preheat oven to 400°F. Coat a baking sheet with olive-oil spray.
2. Place 4 tortillas on a baking sheet and sprinkle with 1/2 teaspoon of cumin. Bake for 8 minutes, until golden. Remove from the oven; transfer to individual plates. Set aside.
3. Meanwhile, in a large skillet, combine remaining cumin, soy sauce, and liquid smoke. Set pan over medium-high heat and bring the mixture to a simmer. Add vegetable mix and cook for 3 minutes, until tender. Using tongs or a slotted spoon, remove the vegetables from pan; set aside.
4. To the same pan, add roast beef and simmer for 2 minutes, until hot.
5. Top toasted tortillas with lettuce, then pepper stir-fry mixture and roast beef. Arrange avocado on top. Serve with additional tortillas on the side. (Additional garnish options: fat-free sour cream, salsa, jalapeños, hot sauce.)


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