Recipe of the Month:
Beef Fajitas with Corn Salsa
3/4 lb of beef sirloin, sliced into 1/2 inch wide strips
1/4 cup lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 garlic clove, minced
3 teaspoons canola oil, divided
1 orange bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 sweet onion, sliced thinly
4 whole-wheat tortillas
Corn Salsa, recipe follows
Reduced fat sour cream
Mix lime juice, chili powder, cumin, and garlic in a large resealable plastic bag. Add beef slices. and toss to thoroughly coat. Place bag in the refrigerate for 2 hours. Remove beef and discard marinade.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef and saute for 3-4 minutes or until slightly pink in center. Remove beef from skillet. Add remaining 1 teaspoon oil along with peppers and onion to skillet and saute until tender, about 5 minutes. Return beef strips to skillet and heat for final 2 minutes. Meanwhile warm tortillas in oven or microwave. Serve immediately with corn salsa and sour cream.
2 cups frozen sweet corn, thawed
2 tablespoons lime juice
1 jalapeno pepper, seeded & finely diced
1/4 cup cilantro, chopped
1 tomato, diced
Combine all ingredients in a small bowl. Cover and place in refrigerator until ready to serve.