Twisted Tostada

The Twisted Tostada

It is a non-traditional cross between the Mexican tostada and fajitas.

Prep time: 5 Minutes                                                    Cook time: 10 Minutes

                    Total time: 15 Minutes                                                 Yield: 2

Ingredients

• 8 Ounces Steak*, preferably Flank Steaks
• 1 Tbsp Olive Oil
• 1/2 Cup Red Bell Pepper, diced
• 1/2 Cup Onion, diced
• To Taste Salt
• To Taste Pepper
• 2 Flour Tortillas
• 1 Cup Shredded Lettuce
• 1/4 Cup Monterey Jack Cheese, skim, shredded
• 1 Tsp Sour Cream, low-fat

Cooking Directions

1. In a skillet, on medium heat, add the olive oil, red bell pepper and onion. Stirring occasionally let them sweat until the pepper is soft and the onions are clear. Remove from heat and set aside. 
2. Season the steak(s) with lime juice, salt and pepper to taste. Cook for 3-5 minutes on each side, depending on how well you want to cook the meat. I used thin steaks, well done (no pink) took about 7 minutes total. Let the meat sit for 5 minutes before cutting it, this will avoid the juices from running.
   
3. Warm up the tortilla on a skillet for about 1 minute and serve the steaks topped with the peppers, onions, shredded lettuce, cheese and sour cream.

* I used 3 thin sliced, sirloin steaks for this meal. 

Nutrition Information:

Information is shown, per serving; half of the recipe. 

Substitutions:

If you prefer to use chicken, it will reduce your calories to 306, Total Fat: 15g, Cholesterol: 52mg, Sodium 385mg, Protein 23g. Total WW PointsPlus: 8