Beef Fajitas

• 6 ounces flank steak
• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)
• 1 teaspoon ground cumin
• 18 teaspoon salt
• Freshly ground black pepper
• 4 whole wheat no-fat tortillas, if available, or white-flour tortillas
• 1/2 small avocado to yield 4 small slices
• 1/2 cup nonfat yogurt
• Salsa (see recipe)

1. Grind beef and saute in its own fat in a medium-hot nonstick skillet.
2. Stir often to break up.
3. Chop whole onion and add to beef, cooking until onion softens.
4. Chop whole peppers and add to onion with cumin.
5. Continue cooking until all the vegetables are soft.
6. Season with salt and pepper.
7. Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
8. Chop avocado.
9. To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla.
10. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa.
11. Roll up and serve.
12. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients.
13. Serve any extra salsa on the side.

flank steak, onion, red peppers, ground cumin, salt, freshly ground black pepper, whole wheat, avocado, nonfat yogurt, salsa

Taken from cooking.nytimes.com/recipes/9242 (may not work)