Chili Beef & Red Pepper Fajitas with Chipotle Salsa

Chili Beef & Red Pepper Fajitas with Chipotle Salsa Serves 2 (1 fajita with 1/4 cup salsa, 2 tbsps fat-free sour cream per serving) 6 ozs boneless beef top sirloin steak, thinly sliced 1/2 lime 1-1/2 tsps chili powder 1/2 tsp ground cumin 1/2 cup diced plum tomatoes 1/4 cup mild picante sauce 1/2 canned chipotle chili pepper in adobo sauce Nonstick cooking spray 1/2 cup sliced onion 1/2 red bell pepper, cut into thin strips 2 (10 inch) fat-free flour tortillas, warmed 1/4 cup fat-free sour cream 2 tbsps chopped fresh cilantro leaves (optional) Place steak on plate. Squeeze lime juice over steak, sprinkle with chili powder and cumin. Toss to coat well; let stand 10 minutes. For salsa, combine tomatoes and picante sauce in-small bowl. Place chipotle on small plate. Using fork, mash completely. Stir chipotle into tomato mixture. Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until beginning to brown on edges. Remove from skillet. Lightly spray skillet.with cooking spray. Add beef; cook and stir 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer. Place 1/2 the beef mixture in center of each tortilla; fold up sides. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired. Exchanges: 1-1/2 starch; 2 lean meat; 1 vegetable Calories 245;Fat 4g;Carbs 31g;Protein 21g;Chol 45mg;Sodium 530mg;Fiber 9g