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Fajita-Beef Salad

Fajita-Beef Salad


  • 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 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)
  • 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 degrees 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, jalapenos, hot sauce.)

Nutrition Information

Per serving: 371 kcal cal., 18 g fat (4 g sat. fat), 661 mg sodium, 17 g fiber, 1 g sugar, 34 g pro., 54 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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