Beef Fajitas

Ingredients

• 1 clove garlic, finely chopped
• 2 tbs red wine vinegar
• 1 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 1 tsp olive oil
• 1 lbs flank steak thinly sliced
• 2 lge onions, thinly sliced
• 1/2 lbs mushrooms, sliced
• 3 plum tomatoes, chopped
• 1 picled jalapeno chile, cored,
• seeded and chopped
• 1 tsp cornstarch
• 1 tbs water
• 8 small (6") fat free flour
• tortillas, heated according to
• package directions.

Directions

• Combine garlic, vinegar, 1/2 tsp salt, oregano, pepper and 1 tsp
• olive oil in gallon size resealavle palstic food storage bag. Add
• steak; seal, refrigerate to marinate at least 1 hour.
• Remove beef from marinade; drain well, Discard marinade. Heat 1 tsp
• oil in large nonstick skillet over high heat. Add beef; saute until
• cooked through, about 5 minutes. Remove beef from skillet to plate;
• cover to keep warm.
• Add remaining teaspoon oil, onions and mushroomms to skillet; saute
• until onions are softened and mushrooms give off their juices; about
• 6 minutes. Add tomatoes, jalapeno and beef; cook until heated
• through, about 2 minutes.
• Stir together cornstarch, remaining 1/2 tsp salt and the water in
• small bowl until smooth. Pour into skillet; cook, stirring
• constantly, until mixturew thickens and bubbles, about 2 minutes.
• Spoon filling into warmed tortillas. Wrap up tortillas and serve.