Pork & Bell Pepper Fajitas
Serve with a cup of black bean soup.

Servings: 4

• 1/4 cup lime juice
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 4 garlic cloves, finely chopped
• 1/2 pound pork tenderloin, cut into 2x1/2-inch strips
• 1 large sweet onion, thinly sliced
• 3 medium bell peppers (green,red or yellow or a mixture), thinly sliced
• 4 - (8 inch) fat-free flour tortillas

Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork strips and toss to coat. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.

Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet for 3 minutes, stirring once or twice. Stir in onion, bell peppers and reserved marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are tender but still crisp.

Place equal amounts of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

Per Serving: 166 Calories; 2g Fat (12.4% calories from fat); 1g Saturated Fat; 15g Protein; 22g Carbohydrate; 7g Dietary Fiber; 37mg Cholesterol; 455mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.

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