Friday, July 20, 2007

Three-Pepper Beef Wraps

Prep: 25 minutes
Cook: 20 minutes
Yield: 6 servings

1 each large green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 tablespoons olive oil, divided
3/4 pound lean ground beef
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup salsa
1/4 teaspoon steak seasoning
1/4 teaspoon pepper
6 flour tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Set aside.

In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through.

Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.

Tips and Tricks
To lower the fat content of the meat even more, after browning it, I place it in a colander and rinse it. I used two pans and cooked the meat and pepper mixture at the same time to save time. I also used less onion, and substituted banana peppers for the yellow peppers. In place of steak seasoning, I used about 1/2 tablespoon of Lea and Perrins steak sauce.
Make It Healthier
Use lean meat. Serve on whole grain tortillas.
How Kids Can Help
Measure ingredients. Rinse beans and meat. Push buttons on food processor.

Nutrition Facts
one wrap equals 390 calories, 14 g fat (4 g saturated fat), 34 mg cholesterol, 637 mg sodium, 43 g carbohydrate, 6 g fiber, 23 g protein
Diabetic Exchanges
2 1/2 starch, 2 lean meat, 2 vegetable, 1 1/2 fat

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