Tomato and Green Chile Fajitas

Ingredients

Fajitas

• 1 pound flank steak, cut into thin 1/4 inch strips
• 1 (14.5 ounce) can diced tomatoes with green chiles, drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 medium onion, cut into thin strips
• 3 tablespoons olive oil, divided
• 10 fajita size flour tortillas, warmed

Optional toppings

• Sour cream
• Cilantro, freshly chopped
• Salsa

Instructions

1. Combine steak, drained tomatoes, chili powder, cumin and salt in a large plastic sealable bag.
2. Stir and fry half of steak mixture in 1 tablespoon hot oil. Add 1 tablespoon of oil between batches. Stir fry over medium-high heat until steak is cooked to desired doneness. Remove from skillet.
3. Add remaining oil; add peppers and onions. Stir fry until onion is slightly golden and peppers are tender. Return steak to skillet; heat through. Serve in warm tortillas with toppings, if desired.