1 onion
1 each sweet green, red and yellow pepper
1 zucchini
4 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb stir-fry beef strips
1 large clove garlic, minced
Pinch hot pepper flakes
3/4 cup corn kernels
1/3 cup chopped fresh coriander
6 10-inch flour tortillas
2/3 cup light sour cream
Cut onion in half lengthwise; thinly slice crosswise. Seed and cut sweet peppers into thin strips. Cut zucchini in half lengthwise; slice crosswise.
In large nonstick skillet, heat half of the oil, the cumin, ground coriander and half each of the salt and pepper over medium-high heat; add beef and cook, stirring often, for 2 minutes or until browned but still pink inside. Transfer to plate.
Add remaining oil to skillet; cook onion, garlic, hot pepper flakes and remaining salt and pepper for 3 minutes. Add sweet peppers, zucchini and corn; cook for 3 minutes or until tender-crisp. Return meat and any juice to pan. Add 2 tablespoon of the fresh coriander; toss to mix.
Meanwhile, wrap tortillas in foil; heat in 350 deg F oven for 5 minutes or until warmed through. Stir sour cream eith remaining coriander; spread 2 tablespoon over each tortilla. Divide beef mixture among tortillas and roll up.
Makes 6 servings
Per serving: about 375 cal, 26g pro, 10g fat, 47g carb, excellent source iron