Cooking at Home - Mushroom Steak Fajitas

Cooking - Home Food Fish Vegetable Fruit Meat - iStock - TanyaLovus
Published Friday, December 7, 2018

Makes:   4 Servings 

Prep time: 45 minutes

Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetables ante by sauteing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the preparation time for this Tex-Mex favorite, foregoing marinating the steak by using a tender cut.


  • 12 ounces sirloin or other boneless steak (about 3/4-inch thick)
  • 3 cups sliced cremini mushrooms
  • 1 tablespoon no-salt fiesta lime seasoning (divided)
  • 1 tablespoon olive oil
  • 1 cup green bell pepper slices
  • 1 medium red bell pepper (sliced into strips)
  • 1 medium yellow bell pepper (sliced into strips)
  • 8 whole-wheat tortillas (6-inch)
  • 1 medium tomato (diced)
  • 2 cups shredded iceberg lettuce
  • 4 tablespoons non-fat sour cream


  1. Slice beef across the grain into 1/4-inch strips. Place in a medium bowlwith 1/2 tbsp fiesta lime seasoning; toss to coat.
  2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
  3. Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet.
  4. Place coated vegetables in skillet and saute until vegetables are slightly tender, about 5-8 minutes.
  5. Add beef back to skillet and saute mixture 1-2 more minutes.
  6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

Source: Produce for Better Health Foundation

Nutrition Information

Nutrients Amount

Calories 430 

Total Fat 16 g

Saturated Fat 5 g

Cholesterol 60 mg

Sodium 590 mg

Total Carbohydrate 46 g

Dietary Fiber 7 g

Total Sugars 4 g

Added Sugars included 0 g

Protein 27 g

Vitamin D 0 mcg

Calcium 60 mg

Iron 2 mg

Potassium 829 mg