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| 6 x ca. 30 g | Lean flank steak |
| 1 Teelöffel | olive oil |
| 1/2 Tasse | Onion, (1 small) halved lengthwise and thinly sliced |
| 2 Tasse | mushrooms sliced fresh |
| 1/2 Tasse | red bell pepper strips |
| 3 | cloves garlic minced |
| 1/2 Teelöffel | ground cumin |
| 1/8 Teelöffel | red pepper crushed |
| 8 3/4 x ca. 30 g | Whole kernel corn, (1 can) drained |
| 1 1/2 Esslöffel | lime juice fresh |
| 2 | Flour tortillas, (8-inch) |
| 2 Esslöffel | Nonfat sour cream alternative |
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Trim fat from steak.
Slice steak diagonally across grain into thin strips, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes or until tender. Remove vegetables from skillet; set aside.
Add steak to skillet; saute 3 minutes or until done. Return vegetables to skillet. Add cumin and next 2 ingredients; saute 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Divide mixture evenly between the tortillas; top each with 1 tablespoon sour cream. Yield: 2 servings.
Per serving: 440 Calories; 15g Fat (30% calories from fat); 26g Protein; 54g Carbohydrate; 44mg Cholesterol; 386mg Sodium
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