Beef Fajitas

Cut the lettuce into bite-size pieces and put on a plate. Cut the onion and pepper into strips and put both into a bowl.

• ½ Romaine lettuce (~ 2.1 oz)
• ½ Onion, yellow (~ 1.4 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Dice the tomato and add to the plate.

• 1 Tomato (~ 4.2 oz)

For your guacamole, mash the avocado in a bowl. Season with salt, pepper, and lemon juice.

• ½ Avocado (~ 3.5 oz)
• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Finely chop the cilantro. Mix the yogurt, salt, pepper, cilantro and crushed pepper in a bowl until creamy.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• ¼ cup Low fat yogurt
• Salt
• Black pepper
• ¼ tsp Crushed pepper

Cut the meat into thin strips.

• 4.1 oz Sirloin steak

Heat the canola oil in a non-stick frying pan over high heat. Fry the meat until browned and set aside.

• 1 tsp Canola oil

Heat the canola oil in the pan over medium heat. Fry the pepper and onions until the onions turn translucent and stir in the tomato paste.

• 1 tsp Canola oil
• 1 Tbsp Tomato paste

Add the vegetable broth and crushed pepper and cook until reduced completely.

• 2⁄3 cup Vegetable broth
• ½ tsp Crushed pepper

Add the beef strips to the pan, turn off the heat and warm with the residual heat.

Place the tortillas in a pan over medium heat and cook them for about 30 seconds on each side.

• 2 Flour tortillas (~ 4.6 oz)

Build your Tortilla by topping it with salad, tomato, sauces, beef vegetable mixture, cheese, and cilantro. Wrap the burritos, folding in the top and bottom ends, then roll the burrito together from right to left.

• 3 Tbsp Gouda, grated (or Cheddar)

Enjoy your meal!