Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sirloin steak, thin strips
1 1/2 ts Chili powder
3/4 ts Salt
3/4 ts Pepper
2 tb Vegetable oil
1 Onion, in strips
4 Garlic cloves, minced
1 ts Ground cumin
pn Hot pepper flakes
1 Sweet red pepper
1 Sweet yellow pepper
1 Sweet green pepper
1 Zucchini
1 ts Dijon mustard
2 tb Fresh coriander, chopped
1 10-inch flour tortillas
2 Avocados
1/3 c Lime juice

Thinly slice red, green and yellow sweet pepper. Cut zucchini
lengthwise then slice.

In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.

In large nonstick skillet, heat 1 tb of the oil over medium-high
heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until
browned. Transfer to plate; set aside.

In same skillet, heat remaining oil; cook onion, half of the garlic,
1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers
and zucchini; cook, stirring, for 3 minutes or until tender-crisp.
Return meat to skillet; toss gently, adding mustard and coriander.

Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5
minutes or until warmed through.

Peel and pit avocados; mash with lime juice and remaining garlic,
salt and pepper.

Spread 2 tb of avocado mixture over tortillas. Divide beef mixture
among tortillas and roll up. Serve with remaining avocado mixture.

Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g
carbohydrate High source fibre, good source iron.

Source: Canadian Living magazine Sep 94 - Cover story Recipe by
Canadian Living Test Kitchen

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