- 8 (8 inch) nonfat flour tortillas
- 2 teaspoons vegetable oil, divided
- 1 pound beef sirloin steak, boneless, cut across the grain into 1/4 inch strips
- 4 sliced green onions (optional)
- 1/2 cup chopped red bell pepper (optional)
- 1/2 cup chopped green bell pepper (optional)
- 1 cup chopped zucchini
- 1/2 cup shredded carrots
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder (optional)
- 3/4 cup shredded Cheddar cheese
- 2 cups shredded lettuce
- 1 cup chopped cucumber
- Preheat oven to 350 degrees F. Wrap tortillas with foil and bake for 5 minutes.
- In a large skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add 1 tsp vegetable oil. When heated, add beef strips. Cook 4 to 6 minutes or until done and no longer pink. Remove from skillet and set aside.
- Add remaining tsp of vegetable oil. Add green onions (optional) and red and green bell peppers (optional). Cook 2 minutes and add zucchini, carrots, and corn. Cook 3 to 4 more minutes, and add salt, cumin, and garlic powder (optional).
- Add cooked beef strips and heat through. Divide filling between 8 tortillas and add to each the shredded cheese, shredded lettuce, and chopped cucumber.