| • 1 tablespoon vegetable oil |
| • 2 small red or green bell peppers, cut into strips |
| • 1 small onion, sliced |
| • 3 large cloves garlic, finely chopped |
| • 1 pound extra-lean beef sirloin or boneless, skinless chicken breast meat, cut into 2-inch strips |
| • 1 1/4 teaspoons ground cumin |
| • 1 teaspoon chili powder |
| • 1/8 teaspoon salt |
| • 1/2 cup bottled chunky salsa |
| • 4 (6-inch) fajita-size reduced-fat flour tortillas, (warmed) |
| • Light sour cream, chopped fresh cilantro and lime wedges (optional) |
| • Heat oil in large, nonstick skillet over medium-high heat. |
| • Add bell peppers, onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is slightly golden and peppers are tender. |
| • Stir in beef or chicken, cumin, chili powder and salt. |
| • Cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. |
| • Stir in salsa; heat through. |
| • Serve in tortillas; top with sour cream, cilantro and a squeeze of lime juice. |