Portion Size: 2 fajitas with 1 (1 whole grain tortilla) plus 1 1/2 oz. Meat for a total of 2 tortillas and 3 oz. meat.

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2  pounds beef flank steak, cut into thin strips	Trim all visible fat.
16 (6 inch) flour tortillas	May use whole grain
2 teaspoons vegetable oil
3 green bell peppers	Wash, trim and slice into strips
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
2/3 cup water
1 cup tomato, diced	Wash, trim and dice
1 cup shredded low fat cheddar cheese
½ cup light sour cream
avocado	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Sauté onions and peppers in 1 teaspoon oil in a large pan until tender crisp on medium high heat. Remove from pan.
2	In the same pan on medium high heat, sauté beef in 1 teaspoon oil until browned.
3	In a small bowl combine cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, cumin and water.
4	Combine seasoning mix with cooked beef.
5	Simmer 10 to 15 minutes.	Minimum Temperature 145°F for 15 seconds
6	Heat tortilla according to package directions.
7	To serve, spoon meat mixture evenly down center of each warm tortilla.  Top with green peppers and onions.
8	Sprinkle with cheese and roll up.  Serve with s cheddar cheese, sour cream, and tomato