Pork Fajitas

From EatingWell: August/September 2006 — Subscribe Now!

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.

2 servings, about 1 1/2 cups filling each

Active Time: 20 minutes

Total Time: 20 minutes (not including pork marinating & grilling)

Nutrition Profile

Ingredients

1 small green bell pepper, cut into 1-inch-wide strips
1 small red bell pepper, cut into 1-inch-wide strips
1 small red onion, cut into 1/2-inch-thick rounds
2 teaspoons canola oil
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
1/4 cup nonfat sour cream
1/4 cup prepared salsa
4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tip)

Preparation

Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush peppers and onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 3 to 7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.

Tips & Notes

Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 382 calories; 12 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 36 g carbohydrates; 29 g protein; 4 g fiber; 493 mg sodium; 623 mg potassium.

Nutrition Bonus: Vitamin C (180% daily value), Selenium (56% dv), Vitamin A (30% dv), Potassium (18% dv).

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 3 very lean meat, 1 fat