Mexican Fajita Pockets

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SERVES: 4

SERVING SIZE: 1/2 pita and 1/2 cup mixture

COOK TIME: 10 Min

Juicy flank steak, bathed in a seasoned garlicky lime marinade, make for wonderful, homemade, healthy-style fajitas. Enjoy our Mexican Fajita Pockets for a quick weeknight meal and get ready for rave reviews!

What You'll Need

8 ounces flank steak, trimmed
1 tablespoon lime juice
3 cloves garlic, peeled and cut in half
2 tablespoons olive oil
1 (16-ounce) package frozen fajita vegetables (bell pepper and onion strips), thawed
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 (4-inch) whole wheat pitas, cut in half

What to Do

Freeze meat about 30 minutes. Slice thinly across grain into bite-size strips and place in resealable plastic bag.
In a small bowl, mix together lime juice, garlic, and oil. Add mixture to plastic bag and refrigerate 2 to 4 hours; drain.
Coat a medium nonstick skillet with cooking spray. Over medium-high heat, cook vegetables, cumin and pepper until tender, stirring occasionally, adding more cooking spray as needed. Remove vegetables from skillet. Add beef to hot skillet and cook about 2 to 3 minutes, or until fork-tender, stirring occasionally. Do not overcook.
Return vegetables to skillet and heat through. Spoon mixture into pita bread halves and serve.