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 180 °C 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.

Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com