Ingredients Jump to Instructions ↓

  1. 2 tsp canola oil

  2. 1 lb peppercorn - and garlic-seasoned beef shoulder filet, trimmed and cut into thin strips

  3. 1 red bell pepper , thinly sliced

  4. 1 green bell pepper , thinly sliced

  5. 1 onion , thinly sliced

  6. 1 tsp Southwest seasoning

  7. 4 (8-in) multigrain tortilla s

Instructions Jump to Ingredients ↑

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.

  2. Heat the remaining 1 teaspoon oil in the skillet over medium heat. Add the bell pepper, onion, and Southwest seasoning; cook, stirring occasionally, until the vegetables are very soft, about 8 minutes. Add the beef and cook, stirring occasionally, until heated through, about 1 minute.

  3. Meanwhile, warm the tortillas according to package directions. Top each tortilla with about 1 cup of the beef mixture. Roll up and serve at once.


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