Ingredients:
3 5” round corn tortillas
½ medium green pepper sliced lengthwise
½ medium red pepper sliced lengthwise
¼ pound steak sliced 2”-3” lengthwise
1 small onion, sliced
1 tbls vegetable oil
Salt & pepper to taste |
Comment: 
These with steak or with chicken, provide a quick, satisfying meal with minimum work and it’s one more item in your arsenal of lunches that gives you maximum flexibility in providing a variety of recipes.
Cooking time:
20-25 minutes
Serves:
1 |
Preparation:
- In an 8” fry pan add the oil, peppers and onions, cover and cook until soft stirring occasionally while cooking over low heat. Remove the peppers and onions from the pan, increase the heat to medium and cook the steak to a sizzling doneness. Lower the heat, add the peppers and onions, mix together and transfer to a heat-resistant bowl.
- Take one tortilla, splash it with cold water (not a lot but enough to wet it) and micro for 20 seconds which should soften it making it easy to fold.
- Begin filling the tortillas as they come out of the micro and use a toothpick to seal the edges closed.
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