1 tablespoon vegetable oil
2 small red or green bell peppers, cut into strips
1 small onion, sliced
3 large cloves garlic, finely chopped
1 pound extra-lean beef sirloin or boneless, skinless chicken breast meat, cut into 2-inch strips
1 1/4 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon salt
1/2 cup bottled chunky salsa
4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
Light sour cream, chopped fresh cilantro and lime wedges (optional)
HEAT oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is slightly golden and peppers are tender.
STIR in beef or chicken, cumin, chili powder and salt. Cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. Stir in salsa; heat through.
SERVE in tortillas; top with sour cream, cilantro and a squeeze of lime juice.
Serving Size: 4
