Flank-Steak Fajitas With Spicy Garden Vegetables

• Marinade:
• 1/3 cup minced fresh cilantro
• 1/3 cup fresh lime juice
• 1/3 cup water
• 4 teaspoons dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, minced
• Fajitas:
• 1 cup vertically sliced onion
• 1 (1-pound) flank steak, cut into strips
• Cooking spray
• 1 cup red bell pepper strips
• 1 cup julienne-cut yellow squash
• 1 cup julienne-cut zucchini
• 1 cup fresh corn kernels (about 2 ears)
• 6 (10-inch) fat-free flour tortillas
• 2 cups chopped tomato
• 2 tablespoons low-fat sour cream

1. Prepare the marinade: Combine the first 9 ingredients in a small bowl.
2. Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.
4. Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.
5. Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.

marinade, fresh cilantro, lime juice, water, oregano, ground cumin, salt, black pepper, red pepper, garlic, onion, flank steak, cooking spray, red bell pepper, juliennecut yellow squash, juliennecut zucchini, fresh corn kernels, flour tortillas, tomato, lowfat sour cream

Taken from www.myrecipes.com/recipe/flank-steak-fajitas-with-spicy-garden-vegetables (may not work)