Mushroom Steak Fajitas

By Fruits & Veggies - More Matters
Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetable ante by sauteing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the prep

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  • Prep Time: 45 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1.5
Think Variety; Think Color: Red, Yellow/Orange, White, Green


  • 12 oz sirloin or other boneless steak, about ¾-inch thick
  • 3 cups sliced crimini mushrooms
  • 1 tbsp no-salt fiesta lime seasoning (like Mrs. Dash), divided
  • 1 tbsp olive oil
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow or white onion, sliced into strips
  • 8 whole wheat tortillas, 6-inch
  • 1 medium tomato, diced
  • 2 cups shredded iceberg lettuce
  • 4 tbsp non-fat sour cream
  • Directions

    1. Slice beef across the grain into ¼-inch strips.
    2. Place in a medium bowl with ½ tbsp fiesta lime seasoning; toss to coat.
    3. Place mushrooms, peppers, onion and remaining fiesta lime seasoning in a large bowl; toss to coat. Heat oil in large, non-stick skillet.
    4. Add beef strips; cook about 3-4 minutes. Remove from skillet.
    5. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes.
    6. Add beef back to skillet and sauté mixture 1-2 more minutes.
    7. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

    Nutritional Information

    • Calories:    430
    • Carbohydrates:    46g
    • Total Fat:    16g
    • Cholesterol:    60mg
    • Saturated Fat:   5g
    • Dietary Fiber:    7g
    • % of Calories from Fat:    33%
    • Sodium:    590 mg
    • Protein:    27g
    • Recipe Credit
    • Recipe courtesy of Mushroom Council and National Cattlemen's Beef Association.



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